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Hashed Meat

A broth of cold meat, bone, onions, carrot, turnip, herbs, and flour, simmered with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Hashed Meat

Ingredients

Directions

Prepare

  1. Remove all meat from the bone and slice it thinly.

  2. Chop the bone into pieces and place them in a saucepan.

  3. Peel and quarter one onion.

  4. Wash, scrape, and quarter one carrot.

  5. Peel and halve the turnip.

  6. Wash and dry a sprig of parsley.

  7. Tie the bay leaf, marjoram, thyme, and parsley together with string.

Make the stock

  1. Add the herbs and vegetables to the saucepan with the bones and cover with cold water.

  2. Bring to a boil, then add salt and pepper to taste.

  3. Cover and reduce heat to simmer for 1 to 1.5 hours, skimming as needed.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  5. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Scraps of cold meat and bone
Provide the main flavour and body for the stock and the sliced meat.
Onions
Add sweetness and savoury depth to the stock as it simmers.
Carrot
Adds subtle sweetness and aromatic depth to the stock.
Flour
Thickens the sauce by absorbing liquid and forming a binding base.
Mushroom ketchup
Adds concentrated savoury, umami flavour to the finished dish.

The step that matters

Skimming the stock during simmering. Foam and fat rise to the surface as the bones simmer. Removing them keeps the stock clear and prevents a greasy or bitter taste.

Swap the onion

How well each one fits the dish's main ingredients (meat, carrot, turnip, marjoram, thyme, parsley, flour):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against meat, carrot, turnip, marjoram, thyme, parsley, flour. 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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