Name: Forcemeat for Stuffing Boned Fowls
Ingredients: 1 cup cooked or uncooked meat from another fowl or veal, chopped fine; ¼ cup bread or cracker crumbs

Why it works: Meat and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Forcemeat for Stuffing Boned Fowls

Ingredients

1 cup cooked or uncooked meat from another fowl or veal, chopped fine
¼ cup bread or cracker crumbs

Directions

Chop the meat finely.
In a bowl, combine the chopped meat with the bread or cracker crumbs.

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.

Meat + breadtop 14% of all pairs

Smell alikemoderate

Cooked together2,924 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

Meat from another fowl or veal: Provides the main body and savoury flavour of the stuffing.
Bread or cracker crumbs: Absorb moisture and give the stuffing a light, binding texture.

“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.