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Hashed Cold Fowl, Turkey, or Rabbit

A hash made from cold fowl or rabbit, simmered with gravy, broth, onion, spices, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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

Ingredients

Directions

Prepare the stock

  1. Cut the remains of the fowl or rabbit into moderate-sized pieces and place them in a clean dish.

  2. Pour the cold gravy over the pieces.

  3. In a saucepan, cover the trimmings and bones with broth or water.

  4. Add the sliced onion, white pepper, salt, and mace; boil gently for an hour, covered.

  5. Strain the liquid into a bowl and let it cool.

  6. Remove the fat from the top.

Make the sauce and heat

  1. Mix the gravy with the flour.

  2. Boil gently for 1-2 minutes.

  3. Lay the pieces of fowl in a stewpan.

  4. Strain the gravy over them.

  5. Simmer without boiling for about 30 minutes.

  6. Add the stuffing cut into slices, being careful not to smash it.

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. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Fowl or rabbit remains
Provides the meat that forms the body of the hash.
Cold gravy
Supplies moisture and savoury flavour that coats the pieces as they heat.
Flour
Thickens the gravy so it clings to the meat instead of running off.
Onion
Adds aromatic sweetness and depth to the stock made from the trimmings.

The step that matters

Simmer without boiling. Gentle heat keeps the meat tender and stops the thickened gravy from breaking or toughening, which vigorous boiling would cause.

Swap the white pepper

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

  1. Nutmegfits better
  2. Turmericfits better
  3. Garlicfits better
  4. White pepperthe original

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