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Hashed Turkey, Fowl, or Chicken

A savory hash of turkey, fowl, or chicken with bacon, herbs, and a seasoned sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Hashed Turkey, Fowl, or Chicken

Ingredients

Directions

Make the sauce

  1. In another stewpan, add bacon, trimmings, bones, butter, flour, onion, sweet herbs, lemon peel, mace, and peppercorns. Cover and stew for 10 minutes.

  2. Add warm water, browning sauce, lemon pickle, ketchup, and lemon juice. Bring to a boil for a few minutes.

  3. Strain into the stewpan with the meat.

Prepare the hash

  1. Place the cut-up turkey, fowl, or chicken at the bottom of a stewpan.

  2. Simmer until warm, then serve. Do not let the sauce boil after adding it to the fowl.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Turkey, fowl, or chicken
Provides the meat that the sauce is served over.
Butter
Enriches the sauce and carries flavour from the aromatics.
Flour
Thickens the sauce as it cooks with the butter.
Bacon
Adds savoury, smoky fat to flavour the sauce.
Onion or shallot
Adds aromatic sweetness and depth to the sauce.
Lemon juice
Adds acidity that brightens the sauce.

The step that matters

Do not let the sauce boil after adding it to the fowl. Once the sauce meets the meat, boiling can toughen the proteins in the fowl and make the meat dry and stringy. Gentle simmering keeps it tender while it warms through.

Swap the mace

How well each one fits the dish's main ingredients (turkey, butter, flour, onion, lemon, sauce, ketchup):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against turkey, butter, flour, onion, lemon, sauce, ketchup. 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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