English Roast Hare

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Butter + saucetop 15% of all pairs
   Smell alikelow
   Cooked together15,338 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

5. Butter + oniontop 15% of all pairs
   Smell alikemoderate
   Cooked together42,912 recipes

   Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Young hare

Forms the main roasted meat that everything else supports.

Bacon

Lines the cavity, adding fat and moisture as it renders into the meat.

Milk

Basting milk proteins and sugars help the surface brown during roasting.

Flour

Dredging creates a dry coating that helps the surface crisp and brown.

Butter

Adds fat for richness, moisture and browning on the finished surface.

Currant jelly

Its sweetness and tartness balance the rich, savoury roasted meat.

The step that matters

Swap the currant

How well each one fits the dish's main ingredients (veal, milk, flour, butter, onion, sauce):

1. Coconutfits better
2. Avocadofits better
3. Raisinfits better
4. Currantthe original

Fit is the average pairing score against veal, milk, flour, butter, onion, sauce. Candidates are from the same food group and used in at least 100 recipes.