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Broiled, Mid Hashed Hare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and port wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,499 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Broiled, Mid Hashed Hare

Ingredients

Directions

  1. Season the legs or wings of the hare.

  2. Rub with cold butter.

  3. Serve very hot.

  4. Warm the other parts with gravy and a little stuffing, and serve separately.

  5. Bake the seasoned hare with butter until cooked.

  6. When cold, remove the meat from the bones and beat it in a mortar.

  7. If needed, add salt, mace, pepper, and melted fresh butter mixed with a spoonful or two of the gravy.

  8. Mix well and put into small pots, covering with butter.

  9. Bake the legs and back at the bottom of the jar to keep them moist, placing the bones over them.

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

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mace + port winetop 15% of all pairs
    Smell alikelow
    Cooked together695 recipes

    Shared aroma: linalool (floral, citrus).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Pepper + port winetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,804 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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 mace

How well each one fits the dish's main ingredients (butter, pepper, port wine):

  1. Parsleyfits better
  2. Clovefits better
  3. Thymefits better
  4. Macethe original

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

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