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Fowl, Hashed

A hash of cold roast fowl simmered in stock with butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fowl, Hashed

Ingredients

Directions

Prepare

  1. Divide the fowls into neat joints.

  2. If no stock is available, simmer the bones and trimmings in water for at least 1 hour with flavoring vegetables.

Make the sauce

  1. Melt the butter in a pan and fry the flour until lightly browned.

  2. Add the stock and stir until boiling.

  3. Season with salt and pepper, then add the pieces of fowl.

  4. Let the stewpan stand for at least 1 hour in a warm place without cooking.

Serve

  1. Serve with the sauce strained over the fowl.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Remains of cold roast fowls
Provides the main meat, which is gently warmed in the sauce rather than cooked again.
Stock
Forms the liquid base of the sauce, carrying flavor and making it saucy.
Butter
Fat that cooks with the flour to form the roux, adding richness and flavor.
Flour
Thickens the sauce when cooked in butter and stock, giving it body.

The step that matters

Letting the stewpan stand without cooking. The fowl should be held warm in the sauce without boiling, since boiling toughens meat and can make it dry and stringy. Gentle heat lets the flavors soak in.

“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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