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Hashes and Minces

A savory hash of meat trimmings, onion, carrot, celery, parsley, anchovy, peppercorns, sugar, salt, and glaze simmered in broth or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Hashes and Minces

Ingredients

Directions

Make the broth

  1. Trim the meat, removing browned parts.

  2. Make broth with trimmings and bones; thicken and flavor to taste.

  3. Strain the broth if necessary.

  4. If no bones or gravy, place skin and scraps on a plate.

Make the hash

  1. Blanch and mince the onion.

  2. Fry the minced onion in melted butter until golden brown.

  3. Gradually add hot water and glaze or essence.

  4. Add meat scraps, peppercorns, sugar, salt, anchovy, celery, carrot, and parsley.

  5. Allow to simmer gently until ready to serve.

Finish

  1. Add Marsala wine to the broth and warm the meat.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Meat + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Meat trimmings and bones
Provide the flavor base for the broth, which gives body and savoriness to the hash.
Onion
Softens and browns in butter, adding sweetness and depth to the hash.
Butter
Carries the onion's browning and adds richness and fat to the hash.
Glaze or essence
Concentrates meaty flavor and adds savoriness to the hot water base.
Carrot
Adds subtle sweetness and aroma as it simmers into the liquid.
Marsala wine
Adds acidity and a rich, fortified aroma to the broth.

The step that matters

Fry the minced onion in melted butter until golden brown. Onion browns through the Maillard reaction and caramelization, which builds sweetness and savory depth. Pale onion leaves the hash flat, while over-browned onion turns bitter.

Swap the onion

How well each one fits the dish's main ingredients (meat, wine, butter, sugar, anchovy, celery, carrot):

  1. Potatofits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against meat, wine, butter, sugar, anchovy, celery, carrot. 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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