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Hashed Fowl

A stew of fowl pieces with onions, cabbage, apple, spices, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Fowl

Ingredients

Directions

Make the base

  1. In a saucepan, brown the butter over medium heat.

  2. Add the sliced onions and fry until golden.

  3. Stir in the chopped cabbage and apple.

  4. Add cayenne, turmeric, lemon juice, and salt.

Stew the fowl

  1. Dust the fowl pieces with flour and add to the saucepan.

  2. Pour in the strong stock and cover tightly.

  3. Let it stew gently for 3 hours.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Turmeric + lemontop 4% of all pairs
    Smell alikestrong
    Cooked together2,192 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + turmerictop 5% of all pairs
    Smell alikemoderate
    Cooked together4,478 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Turmeric + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

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

What each ingredient does

Fresh butter
Browns and enriches the base, adding fat and a nutty aroma.
Onions
Soften and turn golden, adding sweetness and depth to the base.
White cabbage
Breaks down during stewing, adding body and moisture to the dish.
Sour apple
Adds acidity that balances the richness of the fat and fowl.
Fowl
Forms the main protein, becoming tender through slow stewing.
Flour
Dusted on the fowl, helping to lightly thicken the stewing liquid.

The step that matters

Stewing gently under a tight cover. A gentle simmer with a tight lid keeps the fowl moist and tender while the connective tissue slowly breaks down. Boiling hard can toughen the meat and reduce the liquid too quickly.

Swap the apple

How well each one fits the dish's main ingredients (butter, onion, cabbage, pepper, turmeric, lemon, flour):

  1. Limefits better
  2. Avocadofits better
  3. Mangofits better
  4. Applethe original

Fit is the average pairing score against butter, onion, cabbage, pepper, turmeric, lemon, flour. 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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