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Boiled Fowl with Rice and Cheese

A boiled fowl stuffed with marrow, breadcrumbs, and spices, served with rice cooked in its broth and topped with butter, Parmesan, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Boiled Fowl with Rice and Cheese

Ingredients

Directions

Prepare the fowl

  1. Remove the gizzard and liver from the fowl and mince them with beef marrow.

  2. Mix breadcrumbs, salt, and pepper into the minced gizzard, liver, and marrow to create a stuffing.

  3. Stuff the fowl with the mixture.

  4. Truss the fowl with its claws left on.

  5. Cover the fowl with slices of bacon.

  6. Tie the bacon-covered fowl with string.

Simmer the fowl

  1. Place the fowl in a saucepan.

  2. Add parsley, cloves, peppercorns, and sausages to the saucepan.

  3. Pour in hot broth until it reaches half the height of the fowl.

  4. Bring the mixture to a boil for 5 minutes.

  5. Reduce heat and simmer for 40-50 minutes until cooked.

Cook the rice

  1. In another saucepan, add 1 cup of rice.

  2. Cover the rice with strained liquor from the fowl.

  3. Bring the rice to a boil.

  4. Reduce heat and cook until the rice is tender, ensuring it doesn't dry out.

  5. Stir in butter, Parmesan cheese, and nutmeg into the rice.

Serve

  1. Remove the string and skewers from the fowl.

  2. Place the fowl on a dish.

  3. Serve the fowl with the rice.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Fowl
Provides the main body of meat, and its cooking liquor flavours the rice.
Rice
Absorbs the cooking liquor and turns tender, forming the starchy base of the dish.
Beef marrow
Adds richness and moisture to the minced stuffing as it cooks.
Breadcrumbs
Soak up juices and help bind the minced stuffing together.
Parmesan cheese
Adds savoury, salty flavour and richness to the cooked rice.
Butter
Adds fat and richness, giving the rice a smoother texture.

The step that matters

Simmer the fowl gently. A hard boil toughens the meat and can break the fowl apart, while gentle simmering lets the connective tissue soften slowly so the meat stays tender and juicy.

Swap the clove

How well each one fits the dish's main ingredients (rice, beef, liver, pepper, parsley, butter, parmesan cheese):

  1. Thymefits better
  2. Celeryfits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against rice, beef, liver, pepper, parsley, butter, parmesan cheese. 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.

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