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Hash Turkey Ob Chickens

A hash of turkey or chicken meat simmered with pepper, salt, gravy or butter, water, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Ob Chickens

Ingredients

Directions

Prepare the meat

  1. Remove the meat from the bone and skin it.

  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 sticking.

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. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

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

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: isobutyraldehyde (malty, green).

  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

Turkey or chicken meat
Provides the protein base that forms the body of the hash.
Cold gravy or butter
Adds fat and moisture, giving the hash a richer, softer texture.
Flour
Thickens the cooking liquid so the hash becomes saucy rather than watery.

The step that matters

Stirring while simmering. Flour-thickened liquid settles and scorches on the pan bottom if left still, so frequent stirring keeps the mixture smooth and prevents sticking.

“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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