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Hashed Cold Fowl, Turkey, Ok Babbit, & C

A savory hash of cold fowl or rabbit pieces simmered with gravy, broth, onions, spices, and optional stuffing, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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, Ok Babbit, & C

Ingredients

Directions

Prepare the broth

  1. In a saucepan, combine the trimmings and bones with broth or water to cover, onion, white pepper, coarse sea salt, and mace.

  2. Boil gently, covered, for 1 hour.

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

  4. Remove the fat from the top of the cooled liquid and mix in the flour.

  5. Boil gently for 1-2 minutes.

Make the hash

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

  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 stuffing slices carefully to avoid smashing.

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

  5. If no stuffing is available, boil sweet herbs and lemon peel with the liquid.

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

Fowl or rabbit
Provides the meat that becomes tender and flavourful as it simmers in the gravy.
Flour
Thickens the cooled liquid into a light gravy that clings to the meat.
Cold gravy
Adds moisture and savoury richness that keeps the meat from drying out during simmering.
Onion
Adds aromatic sweetness and depth to the broth made from the bones.

The step that matters

Simmer without boiling. Holding the gravy just below a boil keeps the meat tender and intact; a rolling boil toughens protein and breaks the pieces apart.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (rabbit, onion, white pepper, mace, flour, bread):

  1. Lemonthe original
  2. Raisinfits about as well
  3. Coconutfits less well
  4. Limefits less well

Fit is the average pairing score against rabbit, onion, white pepper, mace, 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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