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Roast Hare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Hare

Ingredients

Directions

  1. Remove the head and legs from the hare, cutting carefully to avoid breaking the joints.

  2. Serve the hare with stuffing and plenty of gravy to enhance flavor.

  3. For the sauce, crumble the bread and soak it in port wine until soft.

  4. Heat the soaked bread with butter, red currant jelly, salt, and chili vinegar over low heat until combined.

  5. For an alternative sauce, fry the carrot and onion in butter until browned.

  6. Add brown sauce, mace, salt, pepper, and stock; simmer for 30 minutes.

  7. Strain the gravy and stir in red currant jelly and vinegar before serving.

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: isoamyl acetate (banana, pear).

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

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

  5. Bread + red curranttop 13% of all pairs
    Smell alikemoderate
    Cooked together84 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

Swap the carrot

How well each one fits the dish's main ingredients (bread, port wine, butter, red currant, vinegar, onion, sauce):

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Carrotthe original

Fit is the average pairing score against bread, port wine, butter, red currant, vinegar, onion, sauce. Candidates are from the same food group and used in at least 100 recipes.

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