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Minced Fowls on Toast

A dish of minced roasted or boiled fowl served on toast, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Minced Fowls on Toast

Ingredients

Directions

Prepare the fowl

  1. Remove all the meat from the bones of the cold roast or boiled fowl.

  2. Clean the meat from the skin and cover it to keep it fresh.

Make the broth

  1. Boil the bones and skin in 3/4 pint of water.

  2. Season the broth with salt and pepper.

  3. Strain the broth and mix it with the minced fowl meat.

Cook and serve

  1. Melt butter in a pan and add the mixture, cooking until heated through.

  2. Serve the minced fowl on toast.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cold roast or boiled fowl meat
Forms the main body of the dish, providing the protein that is minced and reheated.
Butter
Adds richness and fat, carrying flavour and giving the mixture a smooth mouthfeel.
Toast
Gives a crisp, absorbent base that holds the warm minced meat.

“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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