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Hashed Poultry, Game, or Rabbit

A hash made from poultry, game, or rabbit simmered with broth, onion, and flour, served with bread slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and bread are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,676 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hashed Poultry, Game, or Rabbit

Ingredients

Directions

Make the broth

  1. Cut the poultry into joints.

  2. Place trimmings in a stewpan with the broth and onion; boil for 30 minutes.

  3. Strain the mixture through a sieve.

Thicken the gravy

  1. Mix flour with hot broth gradually; boil and strain again.

Finish the dish

  1. Wash the stewpan, place poultry inside, and pour gravy over it.

  2. Simmer gently for 15 minutes without boiling.

  3. Five minutes before serving, warm the stuffing slices and arrange them around the dish with poultry in the center.

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. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

  2. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and bread barely smell alike, yet cooks put them together in 10,383 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

Flour
Thickens the broth into gravy as its starch swells in the hot liquid.
Broth from boiled poultry
Forms the liquid base of the gravy and carries the savory flavor of the dish.
Onion
Adds aroma and savory depth to the broth as it boils.
Poultry
Serves as the main protein, staying moist when simmered gently in the gravy.

The step that matters

Simmer gently without boiling. Boiling toughens the proteins in poultry and can make the gravy cloudy and tight. A gentle simmer keeps the meat tender and the gravy smooth.

Swap the onion

How well each one fits the dish's main ingredients (flour, bread):

  1. Arrowrootfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against flour, bread. 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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