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Soup

Scotch Hare Soup

A soup made from hare, celery, salt, cayenne pepper, flour, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Scotch Hare Soup

Ingredients

Directions

Make the stock

  1. Cut one hare into joints to make stock.

  2. Boil the hare joints in enough water for the soup.

  3. Reserve as much blood from the hare as possible.

  4. After boiling, strain the stock and set aside.

Finish the soup

  1. In a separate pot, fry the reserved hare pieces in butter.

  2. Add flour to the fried pieces, then pour in the strained stock.

  3. Add finely chopped celery and season with salt and cayenne.

  4. Boil for about an hour.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Hares
Provide the meat and the rich, gamey flavour that defines the soup.
Butter
Fat for frying the hare pieces, adding richness and browning them.
Flour
Thickens the stock into a soup with a smoother body.
Celery
Adds a fresh, aromatic vegetable flavour that balances the rich meat.

The step that matters

Adding flour to the fried pieces before the stock. Flour cooked briefly in fat forms a roux that thickens the liquid smoothly. Adding it directly to hot stock without frying it first can leave lumps and a raw floury taste.

Swap the celery

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

  1. Parsleyfits better
  2. Turmericfits better
  3. Nutmegfits better
  4. Celerythe original

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