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Stewed Hare

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

  2. Cut the hare into joints and flour them.

Brown and stew

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

  2. Gradually pour in the gravy and stew 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 mushroom catsup and stir it into the stew along with mace and cayenne.

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. Mushroom + ricetop 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 long, gentle stewing.
Ham or bacon
Adds savoury, salty flavour and fat that enriches the browned joints and the stew.
Butter
Fat for browning the joints, building colour and a rich flavour on the surface of the meat.
Gravy
Forms the cooking liquid, providing moisture and savoury body for the slow stew.
Rice flour
Thickens the stew liquid into a smooth sauce when stirred in near the end.

The step that matters

Stirring in the rice flour and catsup. Starch thickens best when dispersed in liquid; mixing the rice flour with catsup first helps prevent lumps, and adding it late keeps the sauce from over-thickening during the long stew.

Swap the mace

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

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

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