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Kid, Hashed

Kid, Hash is a dish of sliced goat meat simmered in a gravy of veal stock, butter, flour, spices, and port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Kid, Hashed

Ingredients

Directions

Prepare the gravy

  1. Cut the cold roast kid into neat slices and set aside in a covered dish.

  2. In a saucepan, combine veal stock, butter rolled in flour, salt, pepper, mace, parsley, and shallot.

  3. Simmer gently for 30 minutes, then strain the gravy.

  4. Add port, mushroom ketchup, lemon juice, and sugar to the strained gravy.

Heat and serve

  1. Return the slices of kid to the gravy and heat until hot, but do not boil.

  2. Serve immediately with spinach, cauliflower, or French beans as accompaniments.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Cold roast kid
Provides the meat that is gently reheated in the finished gravy.
Veal stock
Forms the liquid base of the gravy and carries its savoury body.
Butter
Enriches the gravy and, rolled in flour, helps thicken it.
Flour
Thickens the gravy when cooked with the butter.
Port
Adds sweetness and depth of flavour to the finished gravy.
Mushroom ketchup
Adds concentrated savoury, umami flavour to the gravy.

The step that matters

Heat the kid without boiling. Boiling a gravy with meat toughens the proteins and can make the slices dry and stringy, so the kid should only be warmed through.

Swap the mace

How well each one fits the dish's main ingredients (veal, butter, flour, pepper, parsley, shallot, mushroom):

  1. Thymefits better
  2. Capersfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, butter, flour, pepper, parsley, shallot, mushroom. 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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