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Broiled and Hashed Hare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vinegar and port wine work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Broiled and Hashed Hare

Ingredients

Directions

  1. Season the legs or wings of the hare with salt, mace, and pepper.

  2. Rub the seasoned parts with cold butter.

  3. Broil the hare and serve it very hot.

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

  5. For potting, bake the hare with butter, then remove the meat from the bones.

  6. Beat the meat in a mortar, adding melted fresh butter and gravy if needed.

  7. Put the mixture into small pots and cover with butter.

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. Vinegar + port winetop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

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

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: linalool (floral, citrus).

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

    Shared aroma: myristicin (spice, warm).

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, vinegar, port wine):

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

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

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