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Hare Soup

A soup made with hare meat, French roll crumbs, and dried herbs, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Hare Soup

Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Hare Soup

Ingredients

Directions

Prepare the meat

  1. Remove the meat from the hare bones and pound it in a mortar.

Make the soup

  1. Add the pounded meat and the crumbs of two French rolls to the soup.

  2. Rub the mixture through a sieve.

  3. Heat the soup slowly without boiling.

Serve

  1. Serve immediately.

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.

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.

  1. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Winter savory + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together455 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Marjoram + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together688 recipes

    Shared aroma: terpineol (pine, woody).

  5. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Meat from hare
Provides the main body and rich flavour of the soup.
French rolls
Their crumbs add body and help thicken the soup.

The step that matters

Heat the soup slowly without boiling. Boiling can make the thickened mixture separate or turn grainy, and rapid heat can scorch the bottom of the pot. Gentle, even heating keeps the texture smooth and the flavour clean.

“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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