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Hare Soup

A soup made from hare, water, salt, ketchup, soy sauce, and served with force‑meat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Hare Soup

Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Hare Soup

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Place the hare pieces in a jar with 3 to 4 quarts of water.

  2. Cover the jar and bake in a 350°F (175°C) oven until the hare is very tender.

Finish the soup

  1. Remove the fat from the soup and strain it.

  2. Add some of the best pieces of meat back into the soup.

  3. Beat the remaining meat in a mortar and mix it into the soup.

  4. Season with salt, ketchup, and soy sauce.

  5. Serve with force-meat balls.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + meattop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Ketchup + meattop 24% of all pairs
    Smell alikelow
    Cooked together443 recipes

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 and rich flavour that the broth carries.
Water
Forms the base of the soup and extracts flavour from the meat during baking.
Soy sauce
Adds savoury depth and salty, umami flavour to the finished soup.
Ketchup
Adds sweetness and acidity, rounding out the seasoning of the soup.

The step that matters

Bake until very tender. The hare must cook long enough in covered, gentle heat for connective tissue to break down. Undercooked meat stays tough and gives a thin, less flavourful broth.

“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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