Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Hare Soup
Ingredients
Directions
Prepare the hare
Bone the hare and cut the meat into pieces.
Wrap each piece in a slice of fat bacon and place in a stewpan.
Stew and strain
Add Port wine, allspice, mace, bay leaf, onions, and garlic.
Stew until the meat is tender.
Rub half the meat through a tamis cloth and keep the remainder warm.
Stew the bones with veal broth and the cooking liquid from the hare.
Season with Cayenne pepper and salt, then strain.
Finish the soup
Clear the broth with the egg white and yolk, then strain again.
Add the remaining hare pieces to the cleared soup.
Thicken with a mixture of flour and butter.
Boil for 15 minutes and serve in a tureen.
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.
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Allspice + clovetop 1% of all pairsSmell alikestrongCooked together7,874 recipes
Shared aroma: estragole (anise, licorice).
-
Onion + garlictop 1% of all pairsSmell alikestrongCooked together29,058 recipes
Shared aroma: furaneol (caramel, strawberry).
-
Clove + peppertop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Allspice + peppertop 5% of all pairsSmell alikestrongCooked together6,395 recipes
Shared aroma: estragole (anise, licorice).
-
Mace + clovetop 6% of all pairsSmell alikelowCooked together8,400 recipes
Shared aroma: methyleugenol (clove, spice).
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, which gives the soup its body and rich flavour.
- Veal broth
- Forms the liquid base of the soup and carries the flavour of the stewed bones.
- Onions
- Soften during stewing and add sweetness and savoury depth to the broth.
- Port wine
- Adds acidity and fruity depth that balances the rich meat and broth.
- Flour and butter
- Form a roux that thickens the soup to a smooth, lightly coated texture.
- Egg
- Its white and yolk clarify the broth, gathering particles so it turns clear.
The step that matters
Clear the broth with the egg white and yolk. Egg white coagulates as it heats and traps cloudy particles, so the broth clears when strained. Stirring or boiling too hard before straining can break up the clumps and leave the soup cloudy.
Swap the mace
How well each one fits the dish's main ingredients (port wine, allspice, onion, clove, garlic, veal, pepper):
- Thymefits better
- Marjoramfits better
- Winter savoryfits better
- Macethe original
Fit is the average pairing score against port wine, allspice, onion, clove, garlic, veal, 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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