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Hare Soup

A soup made from roast hare pieces, flour, water, gravy, onion, lime juice, cayenne pepper, salt, and optional port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Hare Soup

Why it works: Lime and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hare Soup

Ingredients

Directions

Prepare

  1. Cut the remains of the roast hare into pieces and flour them well.

  2. Add enough water to cover the hare pieces along with the gravy from the roast and the chopped onion.

  3. Simmer gently for 45 minutes.

Finish and serve

  1. Strain the mixture and add the lime juice, cayenne pepper, and more salt if necessary.

  2. Serve with small forcemeat balls and add port wine for extra flavor if desired.

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. Lime + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Onion + limetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,263 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Flour + limetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,381 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Remains of a roast hare
Provides the main meat, which becomes tender and flavorful as it simmers in the broth.
Flour
Coats the hare pieces, helping to thicken the soup and brown slightly during cooking.
Gravy from the roast
Adds concentrated savory meat flavor to the liquid.
Chopped onion
Contributes aromatic sweetness and depth to the broth as it simmers.
Juice of 1 lime
Adds acidity that brightens the rich, meaty flavor.

Swap the onion

How well each one fits the dish's main ingredients (flour, lime, pepper, port wine):

  1. Capsicumfits better
  2. Shallotfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against flour, lime, pepper, 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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