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A Fawn

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 122,858 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat your oven to 400°F (200°C).

  2. Place the quartered fawn in the oven over a strong fire.

  3. Baste the fawn frequently while it cooks.

  4. Ten to fifteen minutes before it's done, baste only with butter and dredge with flour.

  5. Serve with the same gravy and currant jelly sauce as venison.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + curranttop 7% of all pairs
    Aroma overlapstrong
    Mentioned together7,855 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Flour + curranttop 13% of all pairs
    Aroma overlaplow
    Mentioned together8,066 recipes

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the currant

How well each one fits the dish's main ingredients (butter, flour):

  1. Raisinbetter flavor fit
  2. Vanillabetter flavor fit
  3. Coconutbetter flavor fit
  4. Currantthe original

Fit is the average pairing score against butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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