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Broiled, and Hashed Hare

A hare cooked by broiling and hashing with butter, gravy, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rabbit and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,448 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled, and Hashed Hare

Ingredients

Directions

Prepare the hare

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

  2. Rub the seasoned parts with cold butter.

Broil and serve

  1. Broil the hare and serve it very hot.

  2. Warm the other parts with gravy and a little stuffing, and serve separately.

Pot the hare

  1. To pot the hare, bake it with butter until cooked.

  2. When cold, remove the meat from the bones and beat it in a mortar.

  3. If needed, add more salt, mace, pepper, and melted fresh butter mixed with a spoonful or two of the gravy.

  4. Mix well and place into small pots, covering with butter.

  5. Bake the legs and back at the bottom of the jar to keep them moist, placing the bones over them.

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. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: myristicin (spice, warm).

  3. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Hare (or rabbit)
Provides the main meat, which is cooked, then either broiled or beaten into a potted spread.
Cold butter
Rubbed on the seasoned meat to add fat and moisture during cooking.
Fresh butter
Melted and mixed into the potted meat, and used to cover the pots, adding richness and moisture.
Gravy
Mixed with melted butter to moisten the potted meat, and served warm with the other parts.

The step that matters

Baking the legs and back at the bottom of the jar. Placing the meat low in the jar with bones laid over it helps keep it moist during baking, since the fat and juices stay close to the meat rather than drying out in the heat.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, butter, pepper):

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

Fit is the average pairing score against rabbit, butter, pepper. 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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