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Hashed Hare

A hash of hare pieces simmered in gravy with currant jelly, served with sliced stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Currant and flour are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Hashed Hare

Ingredients

Directions

Prepare the hare

  1. Prepare the hare by cutting it into pieces and separating the joints of the legs and shoulders.

  2. Divide the head of the hare.

Make the gravy

  1. Combine the trimmings, gravy, water, and currant jelly in a clean stew-pan.

  2. Bring the mixture to a gentle boil for 15 minutes.

  3. Strain the mixture through a sieve back into the stew-pan.

Finish and serve

  1. Dust the hare pieces with flour and add them to the gravy.

  2. Simmer gently for about 20 minutes until warmed through.

  3. Add the sliced stuffing to the hash.

  4. Warm for an additional 5 minutes before serving.

  5. Place one half on each side of the dish.

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. Currant + flourtop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

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 as it simmers in the gravy.
Flour
Dusted on the hare pieces to lightly thicken the gravy as they cook.
Currant jelly
Adds sweetness and a fruity tang that balances the rich gravy.
Stuffing
Adds bulk and savory flavor to the hash, absorbing some of the gravy.

The step that matters

Straining the gravy. Straining removes bits of trimmings and solids, leaving a smooth, clear gravy. Skipping it leaves gritty texture in the sauce.

“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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