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Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit

A fowl coated in an egg, nutmeg, pepper, salt, parsley, and breadcrumb mixture, then fried or broiled and served with a ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit

Ingredients

Directions

Prepare

  1. Cut the fowl into quarters.

  2. Beat the eggs with nutmeg, pepper, salt, parsley, and bread crumbs.

  3. Cover the fowl with the egg mixture.

Cook and serve

  1. Broil the fowl or fry in hot dripping until light brown.

  2. Thicken some gravy with flour and add ketchup.

  3. Serve the fowl on a dish and pour the sauce around it.

  4. Garnish with lemon slices and toasted bread.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Eggs
Bind the coating and set into a crisp, golden crust around the fowl.
Bread crumbs
Add bulk and a crisp texture to the egg coating as it browns.
Flour
Thickens the gravy so it clings to the fowl rather than running off.
Dripping or oil
Conducts heat to brown the coated fowl and adds richness.

The step that matters

Frying or broiling until light brown. The egg and crumb coating sets and browns through heat; too little heat leaves it pale and soft, while too much can scorch the crumbs before the fowl is cooked through.

“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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