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Hash of Cold Meat, Game, or Poultry

A hash made from finely minced cold meat, game, or poultry, optionally with bacon, ham, or anchovy, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and anchovy work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 335 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Hash of Cold Meat, Game, or Poultry

Ingredients

Directions

Prepare

  1. Finely mince the cold meat, game, or poultry.

  2. Add a little bacon or ham, or an anchovy if desired, along with pepper and salt; mix well.

  3. Form the mixture into small cakes, each three inches long, half an inch wide, and half an inch thick.

Cook and serve

  1. Fry the cakes in oil or butter until they are light brown.

  2. Serve with good gravy, or place in a mold and boil or bake.

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. Meat + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  3. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Ham + anchovytop 14% of all pairs
    Smell alikemoderate
    Cooked together256 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

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

What each ingredient does

Cold meat, game, or poultry
Forms the main body of the cakes and gives them their meaty flavor.
Bacon or ham
Adds salty, savory fat that enriches the flavor of the mixture.
Oil or butter for frying
Conducts heat to the cakes and promotes browning on their surfaces.

The step that matters

Frying the cakes until light brown. Frying in hot oil or butter browns the surface through the Maillard reaction, adding flavor and a crisp exterior. Too little heat leaves the cakes pale and soggy, while too much can scorch the outside before the interior warms 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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