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Jugged Hare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Port wine and red currant work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 118 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Jugged Hare

Ingredients

Directions

  1. Pin down thin slices of bacon on the hare with skewers.

  2. Roast the hare, basting constantly with melted butter or clarified beef suet.

  3. When nearly done, remove the bacon and lightly dredge the hare with flour.

  4. Allow the skin to brown and blister.

  5. In a saucepan, melt 1 ounce of butter and sauté the onion until nicely colored.

  6. Add the chopped liver and cook for 1-2 minutes.

  7. Stir in a little gravy, then add all the gravy and simmer until the liver is cooked.

  8. Strain the gravy and add the marinade of port wine, vinegar, ketchup, and red currant jelly.

  9. Slowly pour in the reserved blood while stirring until the sauce thickens.

  10. Add the pounded liver paste, stir, and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

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. Port wine + red curranttop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Port wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour 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

Swap the red currant

How well each one fits the dish's main ingredients (butter, flour, onion, port wine, vinegar, ketchup, liver):

  1. Applefits about as well
  2. Red currantthe original
  3. Grapefits about as well
  4. Lemonfits about as well

Fit is the average pairing score against butter, flour, onion, port wine, vinegar, ketchup, liver. Candidates are from the same food group and used in at least 100 recipes.

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