Why it works: Bread and lemon are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 8,445 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
To Hash Cold Wild Fowl
Ingredients
Directions
Prepare
Carve the cold wild fowl as you would at the table.
Make the gravy and serve
Soak the carved fowl in boiling gravy thickened with bread crumbs until hot.
Season the gravy with coarse sea salt, mixed spices, claret, and lemon-pickle or orange juice.
Garnish with fried snippets before serving.
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.
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Bread + lemontop 20% of all pairsSmell alikemoderateCooked together8,445 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cold wild fowl
- Provides the main meat, which is gently reheated in the gravy so it stays moist.
- Bread crumbs
- Thicken the boiling gravy so it clings to the carved meat.
- Claret
- Adds acidity and wine flavour to the seasoned gravy.
- Lemon-pickle or orange juice
- Adds sharp acidity that brightens the rich gravy and meat.
“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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