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Hare, Rabbit, or Partridge Soup

A hearty soup made from hare, rabbit, or partridge, simmered with vegetables, spices, and wine, thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hare, Rabbit, or Partridge Soup

Ingredients

Directions

Prepare

  1. Cut off the legs and shoulders of the hare or bird and divide the body crossways.

  2. Stew the pieces gently in 3 quarts of water with the carrot, onion, cloves, mace, peppercorns, and sweet herbs until tender, about 3 hours.

  3. Make forcemeat balls the size of nutmegs while the meat is cooking.

Make the soup

  1. Once the meat is tender, remove it from the bones and cut it into bite-sized pieces.

  2. Mince the remaining meat and pound it with butter and flour moistened with some soup.

  3. Rub the mixture through a fine sieve into the soup to thicken it and let it simmer for another 30 minutes, skimming as needed.

  4. Pass the soup through a tamis back into the pan, add the meat, wine, and currant jelly, and season with salt.

Serve

  1. Add the forcemeat balls and warm everything through 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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Port wine + curranttop 9% of all pairs
    Smell alikemoderate
    Cooked together356 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Clove + port winetop 12% of all pairs
    Smell alikemoderate
    Cooked together914 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Flour
Thickens the soup when pounded with butter and rubbed into it, giving body.
Butter
Adds richness and helps bind the flour and minced meat into a smooth paste.
Claret or port wine
Adds acidity and depth of flavour to the finished soup.
Currant jelly
Adds sweetness and a fruity note that balances the savoury broth.

The step that matters

Rubbing the meat and flour through a fine sieve. Flour thickens only when its starch is evenly dispersed; pounding it smoothly with butter and moistening with soup before sieving helps prevent lumps and keeps the soup smooth.

Swap the currant

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

  1. Figfits better
  2. Plumfits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against carrot, onion, clove, mace, butter, flour, port 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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