Name: Cod Pie
Ingredients: remnants of cold cod; stock from stewing rabbit bones and bacon rind; outer sticks of celery; best end of neck of mutton

Why it works: Rabbit and celery work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 240 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Cod Pie

Oven, in the book's wordsA cool oven

Ingredients

remnants of cold cod
stock from stewing rabbit bones and bacon rind
outer sticks of celery
best end of neck of mutton

Directions

Use the remnants of cold cod to prepare the pie.
Combine the stock from stewing rabbit bones and bacon rind with the outer sticks of celery.
Use the best end of the neck of mutton for the stew.
Boil the scrag end separately as directed later.

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.

Rabbit + celerytop 15% of all pairs

Smell alikemoderate

Cooked together240 recipes

Shared aroma: sabinene (woody, terpenic).
Rabbit + muttontop 16% of all pairs

Smell alikemoderate

Cooked together151 recipes

Shared aroma: 2-pentylpyridine (fat).
Celery + muttontop 24% of all pairs

Smell alikelow

Cooked together928 recipes

Shared aroma: linalool (floral, citrus).