Skip to main content
Main

Hashed Cold Fowl, Turkey, or Rabbit, &C

A hash made from cold fowl or rabbit pieces simmered in a seasoned gravy and served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: White pepper and mace are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Hashed Cold Fowl, Turkey, or Rabbit, &C

Ingredients

Directions

Prepare the stock

  1. Place the cut pieces of fowl or rabbit in a clean dish and pour cold gravy over them.

  2. In a saucepan, combine the trimmings and broken bones with enough broth or water to cover them.

  3. Add the sliced onion, white pepper, coarse sea salt, and mace; boil gently, covered, for 1 hour.

  4. Strain the liquid through a sieve into a bowl and let it cool; remove the fat from the top.

Thicken and heat

  1. Mix the gravy with 2 teaspoons of flour and boil gently for 1-2 minutes.

  2. Lay the pieces of fowl in a stewpan, pour the gravy over them, and simmer near the fire for about 30 minutes without boiling.

  3. Five minutes before serving, add the sliced stuffing carefully to avoid smashing.

Serve

  1. Serve in a hash dish with slices of stuffing and toasted bread on the side.

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. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Rabbit + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Flour
Thickens the gravy as it boils, giving the hash a smooth, lightly body sauce.
Onion
Adds savoury sweetness and aroma to the stock made from the bones and trimmings.
Bones and trimmings
Release gelatine and flavour into the broth, giving the sauce body and depth.
Cold gravy
Provides moisture and savoury flavour that coats the pieces of meat.
Stuffing
Adds savoury bulk and flavour, and soaks up some of the sauce.

The step that matters

Simmer without boiling. Once the meat is in the gravy, a rolling boil toughens the proteins and can break the pieces apart. A gentle simmer keeps the meat tender and intact.

Swap the white pepper

How well each one fits the dish's main ingredients (rabbit, onion, mace, flour, bread, lemon):

  1. Nutmegfits better
  2. Thymefits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against rabbit, onion, mace, flour, bread, lemon. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes