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Minced Fowl, with Savoury Rice

A stew of minced fowl served over savory rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Minced Fowl, with Savoury Rice

Ingredients

Directions

Make the gravy

  1. Cut up the cold fowl, placing bones, skin, and rough pieces in a stewpan with 1 quart of water.

  2. Add onion, carrot, garlic, clove, loaf sugar, salt, and pepper.

  3. Boil for 2 hours.

Prepare the rice

  1. Wash the rice.

  2. Boil the rice in 1 quart of cold water for 15 minutes.

  3. Strain the rice and set aside.

Cook and serve

  1. Mince the fowl and season with 1½ teaspoons salt, white pepper, parsley, baked flour, chopped mushroom, and lemon juice.

  2. Put the minced fowl in a stewpan with enough gravy to moisten it.

  3. Simmer gently for 18 minutes, stirring frequently.

  4. In another stewpan, melt butter with the rice, stirring over heat for 5 minutes.

  5. Add the remaining gravy.

  6. Simmer for 10 minutes, stirring constantly.

  7. Serve the rice around the dish with the minced fowl in the center, very hot.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Fowl
Provides the meat and, through its bones and skin, the flavourful gravy.
Rice
Forms the savory base, absorbing butter and gravy to become moist and tender.
Butter
Adds richness and coats the rice grains, carrying flavour and mouthfeel.
Baked flour
Thickens the minced fowl mixture so it holds together and stays moist.
Lemon juice
Adds acidity that brightens the savory flavour of the fowl.

The step that matters

Simmering the minced fowl. Simmering gently with frequent stirring keeps the minced meat moist and prevents the flour from clumping or scorching on the bottom of the pan.

Swap the clove

How well each one fits the dish's main ingredients (onion, carrot, garlic, sugar, pepper, rice, butter):

  1. Parsleyfits better
  2. Cuminfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against onion, carrot, garlic, sugar, pepper, rice, 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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