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Game Soup

A soup made from cold game meat, carrots, onions, herbs, eggs, milk, stock, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Game Soup

Ingredients

Directions

Prepare

  1. Remove the meat from the bones of the cold game.

  2. Combine the meat and trimmings with the stock and vegetables in a pot.

  3. Cook until the vegetables are tender, then strain them through a sieve.

Finish the soup

  1. Add the minced meat, pounded with a little stock, to the strained soup.

  2. When slightly cool, stir in the beaten eggs and milk, along with seasoning.

  3. Heat the soup again, but do not let it boil.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Carrot + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,259 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Beaten eggs thicken the soup gently and give it a richer, smoother body.
Milk
Adds creaminess and softens the flavour, making the soup smoother and more mellow.
Stock
Forms the liquid base that carries the flavour of the meat and vegetables.
Onions
Provide savoury sweetness and aroma as they soften into the broth.
Carrots
Add natural sweetness and body to the soup as they cook until tender.

The step that matters

Heat the soup again, but do not let it boil. Once the eggs are in, high heat can curdle the proteins, leaving the soup grainy and thin instead of smooth and creamy. Gentle heating keeps it silky.

Swap the onion

How well each one fits the dish's main ingredients (carrot, egg, milk, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, egg, milk, 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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