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Hare Soup

A hearty soup made from hare, vegetables, and spices, thickened with flour and finished with port wine and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Hare Soup

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hare Soup

Ingredients

Directions

Prepare the stock

  1. Cut the best pieces of flesh from the bones of the beef.

  2. In a large pot, combine the beef, bones, carrots, turnips, onions, celery, parsley, and water.

  3. Add the bruised Jamaica peppercorns, cayenne, salt, cloves, and black pepper.

  4. Boil slowly for 4 hours.

Finish the soup

  1. Wash the meat.

  2. Stew and mince it finely.

  3. Add it to the strained soup.

  4. Strain the blood.

  5. Thicken it with the flour, stirring it carefully into the boiling soup.

  6. Add the port wine and ketchup to the tureen before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

What each ingredient does

Flour
Thickens the soup as it boils, giving it body.
Port wine
Adds sweetness and depth of flavour to the finished soup.

The step that matters

Stirring the flour into the boiling soup. Flour dropped into hot liquid can clump. Stirring it in carefully keeps it dispersed so the soup thickens evenly and smoothly.

Swap the onion

How well each one fits the dish's main ingredients (beef, carrot, turnip, celery, parsley, pepper, clove):

  1. Parsnipfits better
  2. Leekfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against beef, carrot, turnip, celery, parsley, pepper, clove. 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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