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Turkey, Hashed

A dish of diced turkey simmered in stock with butter, flour, and seasonings, finished with caramel for color.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Turkey, Hashed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the stock

  1. Divide the turkey into small, neat pieces and set aside.

  2. In a stewpan, combine the turkey bones and trimmings with a small onion, a blade of mace, a few peppercorns, and a little salt.

  3. Simmer gently for 2 hours, then strain the mixture.

Make the sauce

  1. In a separate pan, melt the butter and stir in the flour to make a roux.

  2. Gradually add the strained stock to the roux, stirring until thickened.

Finish and serve

  1. Add the turkey pieces to the sauce, season with salt and pepper, and heat through.

  2. Add a few drops of liquid caramel for color before serving.

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. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. 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 turkey
Provides the meat that forms the body of the hash.
Butter
Enriches the sauce with fat and carries flavor in the roux.
Flour
Thickens the stock into a smooth sauce when cooked with the butter.
Turkey stock
Supplies the liquid and savory flavor of the sauce.

The step that matters

Making the roux. Flour must cook briefly in the butter before liquid is added; this cooks off raw flour taste and lets the stock thicken smoothly without lumps.

“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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