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Hashed Turkeys, Fowls, and Rabbits

A hash made from pieces of turkey, fowl, or rabbit simmered with butter, flour, onion, veal stock, lemon pickle, walnut ketchup, and browning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and walnut match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,149 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hashed Turkeys, Fowls, and Rabbits

Ingredients

Directions

Prepare

  1. Combine the cut pieces of turkey, fowl, or rabbit in a stewpan.

  2. Melt butter and mix with flour and chopped onion in another stewpan.

  3. Cover and stew for 10 minutes.

Make the sauce

  1. Add veal stock, lemon pickle, walnut ketchup, and browning.

  2. Boil for 10 minutes.

  3. Strain the mixture into the first stewpan.

  4. Let the mixture simmer until ready.

Serve

  1. Serve with grilled fowl around it.

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 + walnuttop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Turkey, fowl, or rabbit
Provides the main meat that is stewed until tender in the sauce.
Butter and flour
Form a roux that thickens the sauce and gives it body.
Veal stock
Supplies the liquid base and savory depth of the sauce.
Walnut ketchup
Adds a dark, savory, slightly tangy flavour to the sauce.

The step that matters

Straining the mixture into the first stewpan. Straining removes the onion and any lumps from the roux and sauce, leaving a smooth liquid that thickens evenly around the meat without grittiness.

Swap the onion

How well each one fits the dish's main ingredients (turkey, butter, flour, veal, lemon, walnut, ketchup):

  1. Shallotfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against turkey, butter, flour, veal, lemon, walnut, ketchup. 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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