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Rice, Fowl Stewed in

A stew of fowl cooked with rice and mace, optionally flavored with veal broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and mace work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 932 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Rice, Fowl Stewed in

Ingredients

Directions

  1. Half boil the fowl in a moderate quantity of water.

  2. Add ½ cup of rice and some mace.

  3. Stew the fowl until it becomes tender.

  4. Optionally, add well-seasoned veal broth during stewing for more flavor.

  5. Do not over-stew the fowl to prevent it from falling apart.

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. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Mace + vealtop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Rice + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Fowl
Provides the main meat, which becomes tender through slow stewing and flavors the broth.
Rice
Releases starch into the liquid as it cooks, thickening the stew and adding body.
Mace
Adds a warm, aromatic spice flavor to the stew.
Veal broth
Optionally adds savory depth to the stewing liquid.

The step that matters

Do not over-stew the fowl. Continued simmering breaks down the muscle fibers and connective tissue past the point of tenderness, so the meat loses its shape and falls apart. Stop once the fowl is tender.

Swap the mace

How well each one fits the dish's main ingredients (rice, veal):

  1. Turmericfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against rice, veal. 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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