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Hare Soup

A hearty soup made from hare, onions, carrot, celery, herbs, and browned flour for thickening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Hare Soup

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hare Soup

Ingredients

Directions

Brown and combine

  1. Fry the nicest pieces of hare in a pan until light brown.

  2. In a pot, combine the inferior pieces of hare, onions, carrot, celery, parsley, thyme, mace, cloves, salt, and pepper.

Cook and strain

  1. Add enough stock to cover and boil until the meat falls off the bones.

  2. Pass the mixture through a sieve back into the pot.

Finish the soup

  1. Use some soup to make gravy over the fried hare pieces, then add them to the soup pot.

  2. Simmer until the meat is tender, then thicken the soup with a little browned flour.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

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

    Shared aroma: myristicin (spice, warm).

  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

Hare
Provides the meat and the rich, gamey flavor of the soup.
Onions
Soften and turn sweet, building a savory base for the broth.
Carrot
Adds gentle sweetness and body to the stock.
Celery
Contributes aromatic, savory depth to the stock.
Browned flour
Thickens the soup and adds a toasty, nutty flavor.

The step that matters

Frying the hare until light brown. Browning the meat triggers the Maillard reaction, which creates deeper, savory flavors in the fried pieces and the gravy made from the soup. Stopping at pale or pushing too far to dark both change the final taste, so watch the color closely.

Swap the mace

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

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against onion, carrot, celery, parsley, thyme, clove, pepper. 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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