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Meat, Game, Poultry and Sausages

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,167 recipes. The science ↓

Meat, Game, Poultry and Sausages

Ingredients

Directions

  1. Cook meat and game in any way before sterilizing.

  2. Add a little gravy or sauce, but do not overcook.

  3. Place meat in glasses, leaving a finger-width space at the top.

  4. Remove large bones to save space.

  5. Sterilize meat and poultry at 212°F (100°C) for 90 minutes; game for 100 minutes.

  6. Add gravy from roasting or boiling, and optionally wine and spice.

  7. To warm contents, place a glass in a pan, fill with cold water to the neck, cover, and bring to a boil.

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 + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  2. Meat + winetop 30% of all pairs
    Smell alikelow
    Cooked together754 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sauce + winetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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