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A Savouby Way of Boasting a Fowl

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and bread are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 3,056 recipes mention both. Both carry cis-3-hexenol, which smells green, grassy. The science ↓

The recipe

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. Season the fowl with fine seasoning.

  2. Baste the fowl with clarified veal suet just before serving.

  3. Sprinkle thickly with dry bread crumbs, repeating two or three times.

  4. Place the fowl in a dish and serve with brown gravy flavored with lemon juice.

  5. Serve delicate forcemeat fritters alongside.

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 aroma chemistry they share, and how many recipes mention both.

  1. Veal + breadtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  2. Veal + lemontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Bread + lemontop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together8,433 recipes

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

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

Flavor stand-ins for the lemon

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

  1. Lemonthe original
  2. Appleabout as good a flavor fit

Fit is the average pairing score against veal, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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