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Broiled and Hashed Hare

A hare dish in which the legs or wings are seasoned and broiled, and the remaining parts are warmed in gravy and stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mace and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. 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.

  3. Broil the seasoned parts until cooked through.

  4. Serve the broiled hare very hot.

Warm the other parts

  1. For the other parts, warm them with gravy and a little stuffing.

  2. Serve the other parts separately.

Pot the hare

  1. To pot the hare, bake it with butter after seasoning.

  2. Once cooled, remove the meat from the bones.

  3. Beat the meat in a mortar.

  4. If the mixture is not flavorful enough, add more salt, mace, and pepper.

  5. Add melted fresh butter mixed with a spoonful or two of the hare's gravy. Mix well.

  6. Place the mixture into small pots, covering with butter.

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

    Shared aroma: myristicin (spice, warm).

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

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

  3. 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
Forms the main meat, which is broiled, served, or beaten into a potted mixture.
Butter
Adds richness and moisture, keeping the meat from drying out during cooking and in the pot.
Gravy
Adds moisture and savoury flavour to the other parts and to the potted mixture.
Stuffing
Adds body and flavour when warmed with the other parts of the hare.

The step that matters

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

Swap the mace

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

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

Fit is the average pairing score against 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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