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Fowl, to Hash

A hash made from boiled fowl bones and trimmings simmered with stock, onion, lemon rind, mace, pepper, salt, butter, flour, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and pepper 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 ↓

Fowl, to Hash

Ingredients

Directions

Make the gravy

  1. Boil the bones and trimmings of the fowl with 1 pint of stock.

  2. Add the onion or shallot, lemon rind, mace, pepper, and salt.

  3. Simmer for 30 minutes, then strain the gravy over the neatly arranged fowl in a clean stewpan.

  4. Mix the butter and flour together, then add to the gravy along with the mushroom ketchup.

Serve

  1. Serve with slices of toasted bread.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

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

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Fowl bones and trimmings
Provide the flavour base that the stock is built on.
Butter and flour
Flour thickens the gravy while butter adds richness and a smooth mouthfeel.
Mushroom ketchup
Adds savoury, umami depth to the gravy.

The step that matters

Adding the butter and flour mixture. Flour added directly to hot liquid can clump. Mixing it with butter first coats the starch granules so they disperse evenly and thicken the gravy smoothly.

Swap the mace

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

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

Fit is the average pairing score against onion, lemon, pepper, butter, flour, mushroom, 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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