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Stuffing for Hare

A savory stuffing made of beef suet, bread crumbs, herbs, and egg, used to fill a hare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stuffing for Hare

Ingredients

Directions

Make the stuffing

  1. In a bowl, combine beef suet, bread crumbs, parsley, eschalot, marjoram, lemon‑thyme, lemon peel, pepper, and salt.

  2. Mix in the beaten egg until the mixture is cohesive and not too thin.

  3. If the stuffing is not stiff enough, it will not hold together.

Stuff the hare

  1. Stuff the mixture into the hare and sew it up.

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. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

What each ingredient does

Beef suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Bread crumbs
Provide the bulk and body that hold the stuffing together.
Egg
Binds the crumbs and suet into a cohesive mixture that sets when cooked.

The step that matters

Mix in the beaten egg until the mixture is cohesive and not too thin. The egg and bread crumbs must absorb and bind the suet into a stiff mixture. If it is too thin, it will not hold its shape in the hare and may fall apart or leak out during cooking.

“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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