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A Hare Soup

A hearty soup made with hare, veal, ham, onions, celery, marjoram, cloves, and water, optionally finished with red wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

A Hare Soup

Ingredients

Directions

Prepare

  1. Wash the hare well to remove blood and cut it into pieces.

  2. Season the hare pieces with Cayenne pepper and salt.

Make the soup

  1. In a stewpan, combine the hare, veal, ham, onions, celery, marjoram, cloves, and water.

  2. Stew gently until the meat is tender and the flavors are extracted.

  3. For added richness, stir in red wine a few minutes before removing from heat.

  4. Strain the soup 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.

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. Marjoram + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Celery + marjoramtop 4% of all pairs
    Smell alikestrong
    Cooked together615 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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 main meat and the gamey flavor that defines the soup.
Veal knuckle
Adds gelatin from bones and connective tissue, giving the broth body and a silky mouthfeel.
Lean ham
Contributes savory, salty depth to the stock as it simmers.
Onions
Release sweetness and aromatic flavor into the broth during long gentle cooking.
Celery
Adds vegetal aroma and savory background flavor to the stock.
Red wine
Adds acidity and fruity depth to the finished soup, optionally, for richness.

The step that matters

Stew gently until the meat is tender. A rolling boil toughens meat proteins and clouds the broth. Slow, gentle simmering lets collagen break down into gelatin, which tenderizes the hare and gives the soup body.

Swap the onion

How well each one fits the dish's main ingredients (pepper, veal, ham, celery, marjoram, clove, red wine):

  1. Carrotfits better
  2. Capsicumfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against pepper, veal, ham, celery, marjoram, clove, red wine. 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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