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Cold Fowl or Turkey to Full

Cold fowl or turkey served with a butter and cream sauce, garnished with toasted sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Cold Fowl or Turkey to Full

Ingredients

Directions

Prepare the meat

  1. Remove the skin and pull the meat from the breast and wings into long flakes.

  2. Brown the meat in a frying pan with a piece of butter.

  3. Drain the meat and place it in a saucepan with a little gravy seasoned with salt, pepper, nutmeg, and mace.

  4. Simmer gently to warm the meat.

Make the sauce and serve

  1. Score and season the legs if using turkey, then broil them along with the side bones and back.

  2. Thicken the sauce with the beaten egg yolks and add the hot cream.

  3. Lay the hash in the middle of a dish and arrange the broiled pieces around it.

  4. Garnish with toasted sippets.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Cooked fowl or turkey
Forms the main body of the dish, providing the flaked meat that is warmed in the sauce.
Egg yolks
Thicken the cream sauce as they gently set with heat, giving it a smooth, rich body.
Hot cream
Adds moisture and richness, softening the sauce to a smooth, creamy texture.
Butter
Adds fat and flavour when browning the meat, giving it a savoury, golden surface.

The step that matters

Thicken the sauce with the beaten egg yolks. Egg yolks thicken through gentle heat; if the sauce gets too hot or boils after adding them, they can scramble and turn grainy. Add the hot cream gradually and keep the heat low.

Swap the mace

How well each one fits the dish's main ingredients (turkey, butter, pepper, nutmeg, egg, cream):

  1. Parsleyfits better
  2. Sagefits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against turkey, butter, pepper, nutmeg, egg, cream. 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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