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Hashed Roast Meat of Different Sorts

A hash of roasted meat, herbs, and vegetables topped with breadcrumbs and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hashed Roast Meat of Different Sorts

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meat

  1. Cut the roasted meat into very thin slices.

Make the hash

  1. In a stew-pan, combine the meat with parsley, green onions, shallots, mushrooms, beaten eggs, stock, salt, and pepper.

  2. Simmer the mixture over low heat for 15 minutes.

Layer and bake

  1. In a serving dish, place some sauce from the meat and a layer of bread crumbs.

  2. Layer the slices of meat on the bread and top with more bread crumbs.

  3. Place the dish in a 350°F (175°C) oven until the crumbs adhere to the meat.

  4. Pour the remaining sauce over the dish and add a little vinegar.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

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

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Roasted meat
Forms the main body of the hash and supplies its savoury flavour.
Beaten eggs
Bind the mixture and help it set as it simmers.
Mushrooms
Add moisture and earthy savouriness to the filling.
Bread crumbs
Absorb the sauce and form a layer that holds the meat together.
Stock
Provides liquid and savoury depth to the sauce.

The step that matters

Simmer the mixture over low heat. Gentle heat lets the beaten eggs thicken slowly and evenly. High heat can curdle them into lumps and make the sauce grainy.

Swap the onion

How well each one fits the dish's main ingredients (meat, parsley, shallot, mushroom, egg, pepper, bread):

  1. Chivefits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against meat, parsley, shallot, mushroom, egg, pepper, bread. 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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