Name: Woodcock on Toast
Ingredients: woodcock (or similar birds); slices of bread; coarse sea salt; black pepper; watercress or parsley; lemon

Why it works: Watercress and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 579 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Woodcock on Toast

Ingredients

Directions

Pluck the birds, skin the heads, wash the bills and feet, and cut off the claws.
Twist the legs and run the bills through the sides of the birds.
Roast or bake the birds, placing neatly cut slices of bread underneath to catch the drippings.
Once browned, season the woodcock with coarse sea salt and black pepper.
Serve the woodcock on the toast with watercress or parsley and lemon on the side.

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.

Watercress + lemontop 3% of all pairs

Smell alikestrong

Cooked together579 recipes

Shared aroma: coumarin (sweet, hay).
Pepper + lemontop 3% of all pairs

Smell alikestrong

Cooked together27,047 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper + watercresstop 10% of all pairs

Smell alikemoderate

Cooked together983 recipes

Shared aroma: coumarin (sweet, hay).
Bread + watercresstop 15% of all pairs

Smell alikemoderate

Cooked together307 recipes

Shared aroma: coumarin (sweet, hay).
Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

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