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A Raised Pie with a Daubed Fowl

A pie filled with a boned fowl, stuffing, bacon, and stock, baked with a bran crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

A Raised Pie with a Daubed Fowl

Ingredients

Directions

Prepare the fowl

  1. Fill the boned fowl with good stuffing.

  2. In a stewpan, lay sheets of fat bacon.

  3. Add the bones and giblets to the stewpan.

  4. Add the onions, thyme, parsley, mace, bay leaves, and the fowl to the stewpan.

  5. Pour in the stock.

  6. Cover the fowl with fat bacon and white paper.

Simmer and strain

  1. Simmer on low heat for 2 hours.

  2. Strain the cooking liquid.

  3. Skim off the fat.

Bake and serve

  1. Prepare a pie crust.

  2. Fill the pie crust with bran.

  3. Bake the pie until done.

  4. Remove the bran.

  5. Place the fowl inside the pie.

  6. Pour the strained liquid over the pie before serving.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Thyme + macetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,113 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Parsley + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Fowl
Provides the main meat, which becomes tender during slow simmering.
Fat bacon
Its fat bastes the bird and adds moisture and savoury flavour.
Onions
Soften in the liquid, adding sweetness and aroma to the stock.
Stock
Gives the cooking liquid body and moisture that becomes the sauce.

The step that matters

Simmer on low heat for 2 hours. Gentle simmering keeps the fowl tender and the liquid clear. A rolling boil toughens the meat, breaks up the stock, and makes it harder to skim the fat cleanly.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, thyme, parsley):

  1. Marjoramfits better
  2. Sagefits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, thyme, parsley. 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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