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Hash

A sauce-based hash of cooked meat with brown sauce, anchovy, Harvey sauce, lemon, cayenne, parsley, chives or shallot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hash

Ingredients

Directions

Prepare the sauce

  1. Prepare some nicely made brown sauce.

  2. Add a few drops of essence of anchovy, a little Harvey sauce, a tiny squeeze of lemon, and a dust of cayenne or coralline pepper.

  3. Stir in very finely minced parsley and chives or shallot.

Heat and serve

  1. Lay the cooked meat into the sauce and cover it to steep until ready to serve.

  2. Light a chafing dish lamp and heat the mixture without allowing it to boil.

  3. Serve immediately.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cooked meat
Forms the main body of the dish and absorbs flavour from the sauce as it steeps.
Brown sauce
Provides the rich, savoury base that carries the meat and other seasonings.
Essence of anchovy
Adds a deep savoury, salty note that boosts the overall meaty flavour.
Parsley
Adds fresh, green aroma and a light herbal freshness to the sauce.

The step that matters

Heat without boiling. Boiling a sauce can cause it to break, thicken unevenly, or toughen the meat. Gentle heat keeps the sauce smooth and the meat tender.

Swap the chive

How well each one fits the dish's main ingredients (sauce, anchovy, lemon, pepper, parsley, meat, mutton):

  1. Shallotfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Chivethe original

Fit is the average pairing score against sauce, anchovy, lemon, pepper, parsley, meat, mutton. 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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