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Bread

Hash

A savory hash of sliced cold meat simmered in stock thickened with flour, seasoned with pepper and salt, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hash

Ingredients

Directions

Make the sauce

  1. Put the stock in a pot and bring it to a boil.

  2. Once nearly boiling, thicken the stock with flour, cooking it thoroughly.

  3. Add the sauce and season with pepper and salt.

Simmer and serve

  1. Add the pieces of meat and simmer for 30 minutes without boiling.

  2. Serve garnished with slices of fried or toasted bread.

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. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cold meat
Forms the body of the dish and is gently warmed through in the sauce.
Stock or gravy
Provides the liquid base and most of the savory flavor of the hash.
Flour
Thickens the stock into a smooth sauce that clings to the meat.
Mushroom ketchup or harvey's sauce or tomato sauce
Adds depth, savory richness and a touch of acidity to the sauce.

The step that matters

Simmering without boiling. Once the meat goes in, a rolling boil can toughen the protein and make it stringy. Keeping the liquid at a gentle simmer keeps the meat tender while it heats through.

“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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