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Hashed Poultry, Game, or Rabbit

A hash of poultry, game, or rabbit simmered with broth, onion, and flour, served with toasted bread garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Hashed Poultry, Game, or Rabbit

Ingredients

Directions

Make the broth

  1. Combine the meat trimmings, broth, and onion in a stew-pan.

  2. Boil for 30 minutes.

  3. Strain the mixture through a sieve.

Make the gravy

  1. Mix the flour with some hot broth in a basin until smooth.

  2. Heat this mixture in a pan until it boils.

  3. Strain it through a fine sieve.

  4. Wash the stew-pan.

Assemble and serve

  1. Place the poultry in the stew-pan.

  2. Pour the strained gravy over the meat.

  3. Simmer gently for 15 minutes without boiling.

  4. Slice the stuffing and warm it in the stew-pan.

  5. Remove the stuffing and arrange it around the edge of the serving dish.

  6. Place the poultry in the center.

  7. Skim the fat off the gravy.

  8. Shake the gravy well in the stew-pan.

  9. Pour the gravy over the hash.

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. Rabbit + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  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. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  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

Poultry
Provides the main meat, which becomes tender as it simmers in the gravy.
Flour
Thickens the broth into a smooth gravy as its starch swells when heated.
Broth
Carries the flavour of the meat and supplies the liquid for the gravy.
Onion
Adds savoury aroma and mild sweetness to the broth as it cooks.

The step that matters

Simmer gently for 15 minutes without boiling. Boiling toughens the meat's proteins and can break the gravy's smooth texture, so a gentle simmer keeps the poultry tender and the sauce even.

Swap the onion

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

  1. Shallotfits better
  2. Mustardfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, meat, flour, 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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