Skip to main content
Main

Hashed Fowls

A stew of fowl pieces simmered in a sauce of butter, flour, onion, veal stock, lemon pickle, and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Fowls

Ingredients

Directions

Prepare the sauce

  1. In a stewpan, add the cut pieces of fowl.

  2. In a separate pan, melt the butter over low heat, then stir in the flour and chopped onion to make a thickening.

  3. Gradually add the veal stock, stirring until smooth.

  4. Add the lemon pickle, ketchup, and season with salt and pepper.

  5. If desired, add a small amount of liquid coloring.

Stew and serve

  1. Bring to a boil for 10 minutes, then strain the sauce over the poultry.

  2. Let it stew gently until cooked through.

  3. Serve with a few grilled pieces of the fowl arranged around 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fowl
Forms the main body of the stew and provides the meat that becomes tender as it cooks.
Butter
Enriches the thickening and carries flavour through the roux.
Flour
Thickens the stock into a smooth sauce when cooked with the butter.
Onion
Adds aromatic flavour to the thickening base.
Veal stock
Forms the liquid of the sauce and adds savoury depth.

The step that matters

Stirring the stock into the roux. Adding the liquid gradually while stirring keeps the flour evenly dispersed, so the sauce becomes smooth instead of lumpy.

Swap the onion

How well each one fits the dish's main ingredients (turkey, butter, flour, veal, lemon, ketchup, pepper):

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against turkey, butter, flour, veal, lemon, ketchup, pepper. 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.

You might also like

Lemon SauceLemon Sauce236 recipesTurkey SoupTurkey Soup71 recipesVeal PattiesVeal Patties50 recipesTurkey StuffingTurkey Stuffing26 recipes