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Grouse and Chestnut Stuffing

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chestnut and pork work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 437 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Grouse and Chestnut Stuffing

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Stuff the grouse with chestnut stuffing.

  2. Lard the breast and legs of the grouse.

  3. Cover the grouse with pieces of salt pork.

  4. Bake in a hot oven at 400°F (200°C) for 30 minutes.

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. Chestnut + porktop 14% of all pairs
    Smell alikemoderate
    Cooked together437 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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