Skip to main content
Main

Fowl, Hashed

A hash made from leftover roast fowl simmered with onion, carrot, mace, herbs, and mushroom ketchup, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fowl, Hashed

Ingredients

Directions

Prepare

  1. Cut off the best joints from the fowl.

Make the gravy

  1. Make gravy by adding bones and trimmings to water, onion, carrot, mace, seasoning, and herbs.

  2. Stew gently for 30 minutes, then strain the liquid.

  3. Thicken the strained liquid with butter and flour.

Finish and serve

  1. Warm the fowl in the gravy, then add the ketchup.

  2. Serve garnished with toasted bread.

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

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Carrot + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 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

Flour
Starch thickens the strained liquid into a body-rich gravy as it heats.
Butter
Fat carries flavour and combines with flour to help thicken the gravy smoothly.
Mushroom ketchup
Adds savoury depth and dark colour to the gravy.
Onion
Stewing softens its sharpness and adds aromatic sweetness to the stock.
Carrot
Contributes gentle sweetness and body to the stewed liquid.

The step that matters

Thickening the strained liquid with butter and flour. Raw flour added straight to liquid clumps and tastes pasty. Mixing it smoothly with butter and letting the liquid heat lets starch granules swell evenly, giving a smooth, lightly thickened gravy.

Swap the mace

How well each one fits the dish's main ingredients (onion, carrot, butter, flour, mushroom, ketchup, bread):

  1. Parsleyfits better
  2. Thymefits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against onion, carrot, butter, flour, mushroom, ketchup, 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.

More hashed fowl recipes

Stew 3 See all 7 →

You might also like

Brown BreadBrown Bread461 recipesCarrot SoupCarrot Soup134 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes