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Hashed Meat

A hash of cold meat scraps with onions, carrot, herbs, flour, mushroom ketchup, bread, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Hashed Meat

Ingredients

Directions

Prepare

  1. Remove all meat from the bone and slice it thinly.

  2. Chop the bone into pieces and place in a saucepan.

  3. Peel and quarter one onion.

  4. Wash, scrape, and quarter the carrot.

  5. Wash and dry the parsley.

  6. Tie the bay leaf, marjoram, thyme, and parsley together with string.

Make the stock

  1. Add the herbs and vegetables to the saucepan with the bones and cover with cold water.

  2. Bring to a boil, then add salt and pepper to taste.

  3. Cover and simmer for 1 to 1.5 hours, skimming occasionally.

Fry the onion

  1. Peel and slice the second onion.

  2. Melt butter in a frying pan.

  3. Add the sliced onion to the melted butter and fry until golden brown.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  5. Carrot + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Scraps of cold meat
Forms the bulk of the hash and provides its main savoury meaty flavour.
Bone
Simmered for hours, it adds body and rich flavour to the stock.
Onions
Frying until golden brown adds sweetness and deep, toasted flavour.
Butter
Carries the onion flavour and browns in the pan, adding richness.
Flour
Its starch thickens the liquid when heated, giving the hash a body.
Mushroom ketchup
Adds a concentrated savoury, umami note that deepens the overall flavour.

The step that matters

Frying the sliced onion until golden brown. Onion sugars brown slowly over moderate heat. If the pan is too hot or the onion is left too long, the sugars burn, turning the flavour bitter instead of sweet and nutty.

Swap the onion

How well each one fits the dish's main ingredients (meat, carrot, marjoram, thyme, parsley, flour, mushroom):

  1. Shallotfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against meat, carrot, marjoram, thyme, parsley, flour, mushroom. 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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