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Hare Stuffing

A savory mixture of suet, breadcrumbs, herbs, and egg used to stuff a hare before cooking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and winter savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 455 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Hare Stuffing

Ingredients

Directions

Make the stuffing

  1. In a bowl, combine beef suet, bread crumbs, parsley, marjoram, winter savory, lemon peel, shallot, nutmeg, pepper, and salt.

  2. Mix in the white and yolk of the egg until well combined.

  3. Ensure the mixture is stiff; if not, it won't work.

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. Marjoram + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together455 recipes

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  4. Winter savory + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together221 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

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
Provides bulk and absorbs fat and moisture to give the stuffing body.
Egg
Binds the mixture together so it holds its shape when stuffed.
Shallot
Adds a mild onion-like sweetness and aroma to the stuffing.

The step that matters

Ensure the mixture is stiff. A stiff mixture holds its shape inside the hare and does not loosen or leak as it cooks. If the crumbs are too wet or the egg too loose, the stuffing can slump and fail to set.

“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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