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Hare Soup a L’anglaise

A stew of hare with carrots, onions, celery, port wine, bouquet garni, cloves, mace, and veal stock.

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 hare

  1. Skin and gut the hare, then cut it into pieces: legs into three, shoulders into two, back into six, and halve the head.

Brown the vegetables and hare

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

  2. Add the carrot, onions, and celery; fry until lightly colored.

  3. Add the hare pieces and brown them.

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

Simmer

  1. Pour in the port wine and add the bouquet garni, cloves, mace, and veal stock.

  2. Bring to a boil, then 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. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Hare
Forms the main body of the soup, becoming tender during the long simmer.
Butter
Carries the vegetables and hare, adding richness and helping them brown.
Flour
Coats the browned hare and thickens the liquid as it simmers.
Port wine
Adds depth, sweetness and acidity to the broth.
Veal stock
Provides the main liquid and savory body of the soup.

The step that matters

Browning the hare. Browning builds deep, roasted flavor through the Maillard reaction. Pale pieces that are crowded or not dried will steam instead, leaving the finished soup flat.

Swap the mace

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

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

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