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Hare Soup a L’anglaise

A stew of hare pieces cooked with carrot, onion, celery, port wine, veal stock, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Hare Soup a L’anglaise

Ingredients

Directions

Prepare the base

  1. In a stewpan, melt the butter over medium heat.

  2. Add the chopped carrot, onions, and celery; fry until light in color.

  3. Add the hare pieces and brown them.

Build and simmer the soup

  1. Sprinkle flour over the browned hare and stir well.

  2. Pour in the port wine and add the bouquet garni, cloves, and mace.

  3. Add the veal stock and bring to a boil.

  4. Reduce heat and simmer until cooked through.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  4. Celery + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 its rich, gamey flavor once browned and simmered.
Butter
Carries the browning of the vegetables and hare and adds richness.
Flour
Thickens the stock and gives the soup body as it cooks.
Port wine
Adds depth and sweetness to the broth as it simmers.
Veal stock
Forms the liquid base of the soup and carries its savory flavor.
Onions
Sweeten and build savory depth as they turn light golden in the butter.

The step that matters

Browning the hare. Browning meat creates Maillard flavors that deepen the soup. Pale, steamed pieces yield a flatter, less rich broth, so the hare should get real color before the liquids go in.

Swap the onion

How well each one fits the dish's main ingredients (butter, carrot, celery, port wine, flour, veal, clove):

  1. Leekfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against butter, carrot, celery, port wine, flour, veal, clove. 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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