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Hare En Salamis, or in a Hash

A hare hash made with roasted hare, onion, butter, flour, stock, port wine, lemon juice, cayenne pepper, and toasted bread garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hare En Salamis, or in a Hash

Ingredients

Directions

Prepare

  1. Chop the cold roasted hare into small pieces.

  2. Fry the chopped onion in butter with the bay leaf until browned.

  3. Stir in the flour and mix well with the butter.

  4. Gradually add the beef stock, stirring until it boils.

Simmer and finish

  1. Add the hare and let it simmer gently for 1 hour.

  2. Stir in the port wine and simmer for an additional 30 minutes.

  3. Squeeze in the lemon juice and add a pinch of cayenne pepper.

  4. Serve in a dish, garnished with fried or toasted bread.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 simmering.
Butter
Carries the onion's flavour and forms the base for the roux.
Flour
Thickens the stock into a smooth, lightly bodied sauce when cooked with butter.
Beef stock
Forms the liquid base of the hash, adding savoury depth.
Port wine
Adds sweetness and rich fruity depth to the sauce.
Lemon juice
Adds acidity that brightens the rich, savoury sauce.

The step that matters

Gradually add the beef stock, stirring until it boils. Adding liquid slowly while stirring lets the flour disperse evenly in the butter, preventing lumps and giving a smooth sauce.

Swap the lemon

How well each one fits the dish's main ingredients (onion, butter, flour, beef, port wine, pepper, bread):

  1. Figfits better
  2. Plumfits about as well
  3. Cherryfits about as well
  4. Lemonthe original

Fit is the average pairing score against onion, butter, flour, beef, port wine, pepper, bread. 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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