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Fowl, Hashed

A savory hash of roasted fowl, onions, apple, and spices simmered in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fowl, Hashed

Ingredients

Directions

Prepare

  1. Cut the fowl into nice-sized pieces.

  2. Slice the onions and mince the apple.

  3. Fry the onions and apple in butter until golden brown.

Make the sauce

  1. Add mace, pepper, salt, curry powder, vinegar, flour, and sugar; mix well.

  2. Pour in the gravy made from the bones and trimmings of the fowl and stew for 30 minutes.

Finish and serve

  1. Add the fowl pieces and warm through until tender.

  2. Serve garnished with boiled rice.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

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

Cold roast fowl
Provides the cooked meat that is warmed through and made tender in the sauce.
Onions
Soften and turn golden in butter, adding sweetness and savoury depth to the sauce.
Butter
Carries the frying of the onions and apple, adding richness and browning.
Curry powder
Adds the spiced aroma that defines the dish's flavour.
Vinegar
Adds acidity that brightens the rich, spiced gravy.
Gravy
Forms the liquid base that moistens the fowl and carries the flavours.

The step that matters

Warm the fowl through in the stewed sauce. Holding the sauce at a gentle simmer, rather than a hard boil, keeps the cooked meat tender and stops it toughening as it heats through.

Swap the mace

How well each one fits the dish's main ingredients (onion, apple, butter, pepper, vinegar, flour, sugar):

  1. Cinnamonfits better
  2. Tarragonfits better
  3. Clovefits better
  4. Macethe original

Fit is the average pairing score against onion, apple, butter, pepper, vinegar, flour, sugar. 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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