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Fieldfares, Roasted

Roasted fieldfares served hot with fried bread-crumbs, gravy, and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fieldfares, Roasted

4 fieldfares

Ingredients

Directions

Prepare and roast

  1. Truss the fieldfares like a partridge.

  2. Roast them in front of a bright fire for 15 to 20 minutes.

  3. Baste well with butter or dripping.

Finish and serve

  1. Froth nicely a few minutes before serving.

  2. Serve hot on fried bread-crumbs with gravy and bread sauce.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Fieldfares
The main meat, cooked whole so the small birds stay moist and tender.
Butter or dripping
Basting fat that carries heat over the surface, adding moisture and browning.

The step that matters

Basting and frothing at the end. Basting keeps the small, lean birds from drying out as they roast. Frothing near the end, as the record directs, browns and crisps the skin just before serving.

“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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