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Rabbit Soup Jl LA Rkine

A hearty rabbit soup made with whole rabbits, vegetables, herbs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Celery and carrot 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 ↓

Rabbit Soup Jl LA Rkine

Ingredients

Directions

Prepare the rabbit

  1. Wash and soak the rabbits thoroughly, then place them whole in a soup pot.

  2. Pour in the cold water or veal broth and stew gently for about 45 minutes.

  3. Remove the rabbits from the pot.

  4. Take off the flesh from the backs and a little from the legs.

  5. Mince the flesh very small.

  6. Pound the minced meat to a smooth paste and cover it to keep it fresh.

Make the stock

  1. Return the rabbit bodies to the pot along with the onions, celery, carrots, savory herbs, mace, peppercorns, and salt.

  2. Stew the mixture softly for 3 hours.

  3. Strain the soup, let it settle, and gently pour off the clear liquid, discarding the sediment.

Combine and strain

  1. In a clean saucepan, mix 4 to 5 pints of the strained soup with the pounded rabbit flesh gradually while hot.

  2. Add pounded mace and cayenne to season the soup pleasantly.

  3. Pass the mixture through a coarse sieve.

  4. Return the strained mixture to the saucepan.

Finish

  1. When boiling, stir in the cream mixed with arrowroot, adding salt if needed.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Celery + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together114 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together164 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Rabbit
Supplies the main meat, and the pounded flesh gives the soup its body and flavour.
Cream
Adds richness and a smooth, velvety mouthfeel to the finished soup.
Arrowroot
Thickens the creamy soup as it boils, giving a smoother, glossier body.
Celery
Stews into the broth, adding aromatic savoury flavour.
Mace
Adds warm, aromatic spice to the seasoned soup.

The step that matters

Stirring the cream and arrowroot into the boiling soup. Arrowroot must be mixed smoothly with the cream first, then added while the soup is boiling, so it thickens evenly without lumps. Cream can also curdle or split if it is overheated or boiled hard after it goes in.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, veal, onion, celery, carrot, cream, arrowroot):

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

Fit is the average pairing score against rabbit, veal, onion, celery, carrot, cream, arrowroot. 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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