Skip to main content
Main

Ham, and Fowls Roasted, with Gravy Sauce

A roasted ham and chicken served with gravy sauce and beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Chicken and beans are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,432 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Ham, and Fowls Roasted, with Gravy Sauce

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Roast the meat

  1. Preheat the oven to 350°F (175°C).

  2. Roast the ham and fowl until fully cooked.

  3. Prepare the gravy sauce while the meat is roasting.

Serve

  1. Serve the roasted ham and fowl with the gravy sauce and beans.

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. Chicken + beanstop 12% of all pairs
    Smell alikemoderate
    Cooked together1,432 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  3. Sauce + beanstop 18% of all pairs
    Smell alikemoderate
    Cooked together1,184 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Ham + beanstop 22% of all pairs
    Smell alikelow
    Cooked together140 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Ham
Cured meat that gives savory flavor and firms as its proteins set during roasting.
Fowl
Protein that firms and browns in the oven, becoming tender and savory as it cooks through.

The step that matters

Roast the ham and fowl until fully cooked. Meat must reach a safe internal doneness, and roasting too briefly leaves the proteins underset and the centre unsafe. Overcooking dries the meat, so checking doneness before serving matters.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes