Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Hare Soup
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Cook the hare
Place the hare pieces in a jar with water.
Cover the jar and bake in a 300°F (150°C) oven until the hare is very tender.
Remove the fat and strain the soup.
Finish and serve
Add some of the best pieces of meat back into the soup.
Beat the remaining meat in a mortar and mix it with the soup.
Season with salt, ketchup, and soy sauce.
Serve with forcemeat balls.
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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Ketchup + saucetop 1% of all pairsSmell alikestrongCooked together1,099 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Hare
- Provides the meat and rich flavour that form the body of the soup.
- Water
- Forms the liquid base that carries flavour from the hare during slow baking.
- Forcemeat balls
- Add a soft, savoury meatball garnish to the finished soup.
The step that matters
Bake until very tender. Slow, gentle heat in a covered jar breaks down the connective tissue of an older hare and draws flavour into the liquid. If the hare is pulled too early it stays tough and the soup tastes thin.
“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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