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Game Puddings

A savory pudding made from pheasant or hare flesh, liver, gravy, bread crumbs, veal fat, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Liver and veal match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Game Puddings

Ingredients

Directions

Prepare

  1. Season and beat the flesh and liver into a paste.

  2. Make strong gravy by boiling down the bones.

Make the pudding

  1. Mix enough bread crumbs into the gravy.

  2. Add the meat and veal fat to the mixture.

  3. Adjust the consistency with fresh raw eggs.

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. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Bread + vealtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Flesh and liver of pheasant or hare
Provides the main meaty flavour and the body of the pudding.
Bread crumbs
Absorb the gravy and help thicken the mixture into a firm pudding.
Scraped veal fat
Adds richness and moisture, keeping the pudding tender as it cooks.
Fresh raw eggs
Bind the mixture and help it set when cooked.

The step that matters

Adjusting the consistency with eggs. Too much egg makes the pudding loose or rubbery, while too little leaves it crumbly. Eggs set on heating, so the mixture should be firm enough to hold its shape but still moist.

“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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