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Veal, Mutton or Chicken Hash

A hash of finely chopped veal, mutton, or chicken seasoned with salt, pepper, thyme or sage, served with hot boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and thyme are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal, Mutton or Chicken Hash

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Chop the meat very finely.

  2. Season the meat with coarse sea salt, black pepper, and thyme or sage.

Assemble and bake

  1. Line a bowl with hot boiled rice.

  2. Place the chopped meat in the center of the rice.

  3. Allow the mixture to cool completely, then turn out the dish.

  4. Bake in a 350°F (175°C) oven until heated through.

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. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Thyme + ricetop 11% of all pairs
    Smell alikemoderate
    Cooked together912 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  5. Meat + thymetop 15% of all pairs
    Smell alikelow
    Cooked together1,008 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Meat
Provides the main body and savory flavor of the dish.
Hot boiled rice
Forms the outer layer that holds the shape of the dish.
Thyme or sage
Adds aromatic herbal flavor to the meat.

The step that matters

Allow the mixture to cool completely, then turn out the dish. The dish must set fully before it is unmolded, otherwise the rice and meat can crumble or slump. Cooling lets the starches firm up and the layers hold together.

Swap the thyme

How well each one fits the dish's main ingredients (meat, pepper, rice):

  1. Turmericfits better
  2. Celeryfits about as well
  3. Thymethe original
  4. Parsleyfits about as well

Fit is the average pairing score against meat, pepper, rice. 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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