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Hashed Fowls

A stew of fowl pieces cooked with butter, flour, shallots, broth, lemon pickle, and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 separate pan, melt the butter over low heat, then add flour and chopped shallots or onions to make a thickening.

  2. Gradually add the veal broth to the thickening, stirring well.

  3. Mix in the lemon pickle, ketchup, and a small amount of coloring liquid, then season with salt and pepper.

  4. Boil the mixture for ten minutes, then strain it over the poultry.

Cook and serve

  1. Place the cut pieces of fowl, turkey, or rabbit into a stewpan.

  2. Let the stew simmer gently until ready to serve.

  3. Optionally, grill a few pieces of the fowl to serve alongside.

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. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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, turkey, or rabbit
Forms the main body of the stew and gives its savory meaty flavor.
Butter
Enriches the sauce and carries flavor while it cooks with the flour.
Flour
Thickens the broth into a smooth sauce when cooked with the butter.
Shallots or onions
Add aromatic sweetness and savory depth to the thickening.
Veal broth
Forms the liquid base of the sauce and adds savory body.
Lemon pickle
Adds sharp acidity that brightens the rich sauce.

The step that matters

Adding the veal broth to the thickening. Adding liquid gradually while stirring keeps the flour dispersed, so the sauce becomes smooth rather than lumpy.

“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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