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Hashed Fowls

A stew of fowl pieces thickened with butter, flour, and shallots, flavored with lemon pickle, ketchup, and coloring liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Shallot and lemon match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Hashed Fowls

Ingredients

Directions

Prepare the sauce

  1. Place the cut pieces of fowl, turkey, or rabbit into a stewpan.

  2. In a separate pan, melt the butter over low heat, then add flour and chopped shallots or onions to make a thickening.

  3. Gradually add the veal broth to the thickening, stirring well.

  4. Mix in the lemon pickle, ketchup, and a small amount of coloring liquid.

Cook and serve

  1. Bring the mixture to a boil for ten minutes, then strain it over the poultry.

  2. Let the stew simmer gently until ready to serve.

  3. Garnish with a few grilled pieces of fowl before serving.

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. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Fowl, turkey, or rabbit
Provides the meat that the stew is built around and cooks in the sauce.
Butter
Fat that combines with the flour to form the base of the thickening.
Flour
Thickens the broth into a smooth, body-rich sauce when cooked with the butter.
Shallots or onions
Add savory aromatic flavor to the thickening.
Veal broth
Forms the liquid of the sauce, carrying flavor and moisture into the stew.

The step that matters

Adding the broth to the thickening. Adding liquid gradually while stirring keeps the butter and flour mixture smooth. If the broth goes in all at once, lumps can form and the sauce will thicken unevenly.

“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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