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Turkey Cock, in Its Sauce

A turkey cock cooked in a seasoned broth and served with its own sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Turkey and pork work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 830 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey Cock, in Its Sauce

Ingredients

Directions

Prepare

  1. Line the bottom of a stewpan with slices of veal and small pieces of lard.

  2. Place the turkey cock breast downward on top of the veal and lard.

  3. Add spices, salt, pepper, and sweet herbs.

  4. Cover with slices of fat bacon or pork.

Cook and serve

  1. Moisten with broth and cook gently over a very small fire.

  2. Strain the sauce, skim off the grease, and pour it over the turkey.

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. Turkey + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together830 recipes

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

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  4. Veal + turkeytop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

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

  5. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

What each ingredient does

Turkey cock
Provides the main body of meat that is slowly cooked until tender.
Slices of veal
Lines the pan and adds savoury meat flavour to the sauce as it cooks.
Small pieces of lard
Adds fat that enriches the sauce and keeps the meat from drying out.
Slices of fat bacon or pork
Covers the bird and releases fat and savoury flavour during gentle cooking.
Broth
Provides the liquid that moistens the pan and forms the base of the sauce.

The step that matters

Cook gently over a very small fire. Low, slow heat lets the turkey become tender and the liquid form a flavourful sauce without boiling hard, which would toughen the meat and reduce the sauce too quickly.

“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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