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Stewed Hare

A stew of hare, ham or bacon, butter, gravy, lemon rind, rice flour, mushroom catsup, mace, cayenne, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stewed Hare

Ingredients

Directions

Prepare

  1. Wash and soak the hare thoroughly, then wipe it very dry.

Brown and stew

  1. Brown the hare joints slightly in butter with the diced ham.

  2. Gradually pour in the gravy and stew the hare gently for 1½ to 2 hours.

  3. When the hare is about one third done, add the lemon rind.

  4. Ten minutes before serving, mix the rice flour with the mushroom catsup and stir it into the stew.

  5. Add mace and cayenne, adjusting salt to taste.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Hare
Provides the main meat, which becomes tender through slow, gentle stewing.
Ham or bacon
Adds savoury fat and salty flavour as it browns in the butter.
Butter
Browns the hare and ham, adding richness and savoury flavour to the stew.
Gravy
Forms the cooking liquid that gives the stew body and moisture.
Rice flour
Thickens the stewing liquid so it becomes smooth and lightly bodied.

The step that matters

Stirring in the rice flour and catsup ten minutes before serving. Starch thickens only when heated, and lumps form if it is added to hot liquid without being mixed smoothly first, so it should be blended with the catsup before stirring in and given time to thicken.

Swap the mace

How well each one fits the dish's main ingredients (ham, butter, lemon, rice, flour, mushroom):

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

Fit is the average pairing score against ham, butter, lemon, rice, flour, mushroom. 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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