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Eoast Haees or Rabbits

A hare or rabbit stuffed with liver, pork fat, breadcrumbs, and optional mushrooms, then roasted and served with a brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Pepper and lemon 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 ↓

Eoast Haees or Rabbits

Ingredients

Directions

Prepare

  1. Thoroughly skin and clean the hare or rabbit.

  2. Mix the chopped livers, fat pork, bread crumbs, mushrooms (if using), pepper, salt, and onion juice.

  3. Stuff the hare or rabbit with the mixture and sew it up.

  4. Anoint the stuffed hare or rabbit with salad oil and lemon juice, and marinate for 1 hour.

Roast

  1. Place the hare or rabbit in a roaster and pour the stock or butter and water underneath.

  2. Cover and cook for 1 hour.

  3. Remove the cover, baste with butter, and brown the hare or rabbit.

  4. Keep the hare or rabbit hot while you thicken the gravy with browned flour.

Finish and serve

  1. Boil the gravy, then add catsup and claret.

  2. Pour some gravy over the hare or rabbit and serve the rest in a separate dish.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Liver + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare or rabbit
Is the main body of the dish, cooked whole and served as the centerpiece.
Livers
Add rich, savory flavor and moisture to the stuffing mixture.
Bread crumbs
Absorb juices and help bind the stuffing so it stays moist.
Browned flour
Thickens the gravy and adds a toasted, nutty color and flavor.
Claret
Adds acidity and depth of flavor to the finished gravy.

The step that matters

Covered cooking before browning. Cooking covered in stock keeps the lean meat moist and tender. Browning with butter only at the end gives color without drying the hare or rabbit out.

Swap the lemon

How well each one fits the dish's main ingredients (rabbit, liver, pork, bread, mushroom, pepper, onion):

  1. Lemonthe original
  2. Applefits about as well
  3. Limefits about as well
  4. Grapefits less well

Fit is the average pairing score against rabbit, liver, pork, bread, mushroom, pepper, onion. 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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