Name: Fowls Roasted
Ingredients: 1 large barn-door fowl; sausage meat; gravy; bread sauce; sausages; parsley

Why it works: Meat and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fowls Roasted

Ingredients

Directions

Stuff the fowl's crop with sausage meat.
Roast the fowl until fully cooked.
Serve with gravy in the dish.
Garnish with bread sauce, sausages, and scalded parsley.
Position the head under the wing, like a turkey.

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.

Meat + breadtop 14% of all pairs

Smell alikemoderate

Cooked together2,924 recipes

Shared aroma: 2,4-decadienal (seaweed).
Bread + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together8,588 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together3,040 recipes

Shared aroma: 2,4-decadienal (seaweed).
Bread + saucetop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Meat + saucetop 22% of all pairs

Smell alikelow

Cooked together2,167 recipes