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Fowl, Roast, Stuffed

A whole fowl stuffed with veal forcemeat, baked and served with bacon, bread sauce, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and bread are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,056 recipes. Both carry cis-3-hexenol, which smells green, grassy. The science ↓

Fowl, Roast, Stuffed

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Lightly press the forcemeat into the crop of the fowl.

  2. Truss the fowl into shape.

Roast and serve

  1. Roast in a moderately hot oven at 350°F (175°C) for about 1 hour.

  2. Serve garnished with crisply-fried rolls of bacon.

  3. Serve bread sauce and gravy separately.

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. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Whole fowl
Forms the main body of the dish and provides the meat that is roasted and served.
Veal forcemeat
Fills the crop, adding a moist, savoury stuffing that flavours the bird as it cooks.
Thin slices of bacon
Fat from the bacon crisps when fried, adding savoury flavour and a crunchy garnish.

“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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