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Soup Rabbit

A soup made with rabbit, ham, carrot, onion, mace, milk, rice, herbs, pepper, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Soup Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Blanch the rabbit by boiling it for 5 minutes in salted water.

Make the soup

  1. Simmer all ingredients gently in the quart of milk in an enamelled saucepan.

  2. Rub the rice through a sieve, adding the hot milk to help it through.

  3. Return the rice to the saucepan.

  4. Add small pieces of rabbit and a few drops of lemon juice.

  5. Simmer for 15 minutes, ensuring the soup does not burn.

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. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  5. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rabbit
Provides the main meat and savoury body of the soup.
Rice
Rubbed through a sieve, it thickens the milk and gives the soup a smooth body.
Milk
Forms the liquid base and, with the rice, creates a creamy texture.
Lean ham
Adds salty, savoury flavour to the milk as it simmers.

The step that matters

Simmering the soup without burning. Milk contains sugars and proteins that scorch easily on direct heat, and the starch from the rice can stick to the base of the pan. Gentle simmering and stirring keep the milk from catching and tasting burnt.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, ham, carrot, onion, milk, rice, pepper):

  1. Celeryfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against rabbit, ham, carrot, onion, milk, rice, 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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