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Another Side Dish

A baked pie crust filled with finely chopped cold meat seasoned with salt, pepper, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Another Side Dish

several persons

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Chop the cold meat finely and season with salt, pepper, and gravy.

Assemble and bake

  1. Lay pie crust around the edge of a platter and cover the meat with it.

  2. Bake in a 400°F (200°C) oven until the crust is a nice brown.

Serve

  1. Serve as a dish for several persons.

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. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 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

Cold meat
Forms the filling, providing the bulk and savoury flavour of the pie.
Gravy
Adds moisture to the chopped meat so the filling stays tender rather than dry.
Pie crust
Encloses the meat and browns in the oven, giving the pie its crisp, golden top.

The step that matters

Baking until the crust is nicely browned. Browning comes from the Maillard reaction and dry oven heat on the pastry surface. Pulling the pie too early leaves the crust pale and soft, while leaving it too long can dry the filling.

“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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