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Jugged Hare

A stew of hare simmered with herbs, spices, onions, lemon peel, and thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Jugged Hare

Ingredients

Directions

Make the stew

  1. Place the prepared hare in a stew-pan.

  2. Add sweet herbs, cloves, allspice, black pepper, onions, and lemon peel.

  3. Cover with water and bring to a boil.

  4. Skim off any scum and let it simmer gently for about 2 hours until tender.

  5. Remove the hare and keep it warm by the fire.

Thicken and serve

  1. In a bowl, rub together butter and flour.

  2. Stir the mixture into the gravy and let it boil for 10 minutes.

  3. Strain the gravy over the hare and serve.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  5. Allspice + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Hare
Provides the main meat, which becomes tender through long, gentle simmering.
Butter
Adds richness and fat to the gravy, giving it a smoother mouthfeel.
Flour
Thickens the gravy as it boils, giving it body.
Onions
Contribute sweetness and savoury depth to the gravy as they cook down.

The step that matters

Skim off any scum and simmer gently. Scum rising at the boil can cloud and taint the gravy. A gentle simmer keeps the meat tender without toughening or breaking it apart, so the hare stays intact and the liquid stays clear.

Swap the onion

How well each one fits the dish's main ingredients (clove, allspice, pepper, lemon, butter, flour):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against clove, allspice, pepper, lemon, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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