Skip to main content
Main

Hash Turkey or Chickens

A hash made from turkey or chicken meat, seasoned with pepper and salt, cooked with water and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hash Turkey or Chickens

Ingredients

Directions

Prepare the meat

  1. Gut the meat from the bone and remove the skin.

  2. Cut the meat into small pieces.

Cook the hash

  1. In a saucepan, combine the meat with pepper, coarse sea salt, and cold gravy or butter.

  2. Add 1 cup of hot water and dredge in a little flour.

  3. Cover tightly and simmer for 10 to 15 minutes, stirring frequently to prevent frying.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Meat from turkey or chickens
Provides the main body and protein of the hash.
Cold gravy or butter
Adds fat and richness, carrying flavour through the mixture.
Flour
Thickens the cooking liquid so the hash becomes saucy rather than watery.

The step that matters

Cover tightly and simmer, stirring frequently. Simmering covered with frequent stirring keeps the meat moist and prevents it from sticking and frying at the bottom of the pan. Frying would toughen the meat and dry it out, so the gentle, wet heat matters.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes