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Hashed Roast Meat of Differfnt Sobts

A hash of thinly sliced roasted meat mixed with parsley, green onions, shallots, mushrooms, eggs, stock, and bread crumbs, then baked until crusted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hashed Roast Meat of Differfnt Sobts

Ingredients

Directions

Prepare the meat sauce

  1. Cut the roasted meat into very thin slices.

  2. In a stewpan, combine the meat with parsley, green onions, shallots, mushrooms, beaten eggs, stock, salt, and pepper.

  3. Simmer the mixture over low heat for 15 minutes.

Assemble and finish

  1. In a serving dish, place some of the meat sauce and a layer of bread crumbs.

  2. Arrange the slices of meat on top of the bread and add more crumbs.

  3. Heat the dish over a moderate stove until the mixture adheres and forms a crust.

  4. Pour the remaining sauce over the meat and add a little vinegar.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

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

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Roasted meat
Provides the main body and flavour of the hash.
Eggs
Bind the mixture as they set, holding the hash together when simmered.
Stock
Adds moisture and savoury depth so the mixture stays loose during simmering.
Mushrooms
Add earthy flavour and moisture to the sauce.
Bread crumbs
Absorb sauce and brown on heat, forming a crisp crust on top.

The step that matters

Heat the dish until a crust forms. Moderate heat must set the egg and sauce into a cohesive layer while the crumbs brown; too little heat leaves the hash wet and loose, while too much can scorch the crumbs before the egg has set.

Swap the onion

How well each one fits the dish's main ingredients (meat, parsley, shallot, mushroom, egg, pepper, bread):

  1. Chivefits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against meat, parsley, shallot, mushroom, egg, pepper, 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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