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Chartreuse of Vegetables and Game

A stew of carrots, turnips, cabbage, onions, grouse, and pork simmered in stock with herbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chartreuse of Vegetables and Game

Ingredients

Directions

Prepare the vegetables

  1. Scrape and wash the carrots, peel and wash the turnips.

  2. Boil in salted water for 20 minutes. Pour off the water.

  3. Add 3 pints of stock and 1 teaspoon of sugar. Simmer gently for 1 hour.

  4. Drain and set aside to cool.

  5. Cut the cabbage into 4 parts. Wash and boil in salted water for 20 minutes. Drain the cabbage.

Braise and serve

  1. Return to the fire with 1 pint of stock, cloves, herbs, and onions tied in muslin, ¼ cup of butter, pork, and grouse. Cover and simmer for 2.5 hours.

  2. Once cooked, place the grouse and pork on a dish to cool.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Grouse
Provides the main meat, which becomes tender through long, gentle simmering.
Cabbage
Adds bulk and a soft, sweet texture as it cooks down in the stock.
Turnips
Add body and a mild sweetness to the stew as they soften.
Carrots
Contribute natural sweetness and a tender texture to the stew.
Butter
Adds richness and a rounded flavour to the braising liquid.

The step that matters

Simmer gently with the lid on. Gentle, covered simmering keeps the grouse and pork tender and prevents the stock from reducing too quickly. A hard boil toughens meat proteins and can break up the vegetables.

Swap the clove

How well each one fits the dish's main ingredients (carrot, turnip, cabbage, onion, sauce, pork, butter):

  1. Parsleyfits better
  2. Celeryfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against carrot, turnip, cabbage, onion, sauce, pork, butter. 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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