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Clear Grouse Soup

A clear soup made from grouse, water, peppercorns, onion, and carrot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Clear Grouse Soup

Ingredients

Directions

Make the soup

  1. Place the grouse pieces in a pot with 3 pints of water.

  2. Simmer slowly for several hours.

  3. Add the black peppercorns, onion, and carrot.

  4. Strain the soup before serving.

Prepare the garnish

  1. Remove the best bits of the breast before they overcook.

  2. Press the breast pieces between two plates until cold.

  3. Cut the pressed pieces into almond shapes for garnish.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Grouse
Provides the main meat and rich, gamey flavour to the broth.
Onion
Adds savoury sweetness and aromatic depth to the broth as it simmers.
Carrot
Contributes gentle sweetness and body to the finished soup.

The step that matters

Remove the best bits of the breast before they overcook. Breast meat is lean and dries out and toughens quickly with prolonged heat. Removing it at the right moment, while the soup simmers for hours, keeps it tender enough to press and cut neatly.

“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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