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Veal Pot-pie

A pot pie made with veal, water, flour, butter, and milk, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Pot-pie

Ingredients

Directions

Prepare the meat

  1. Place the veal pieces in a pot with 1 quart of water for every 5 pounds of meat.

  2. Heat over a slow fire.

  3. Just before boiling, skim the surface and add ½ cup of cold water.

  4. Turn the meat to allow all scum to rise, then remove the scum.

Season and cover

  1. Boil hard and season with pepper and coarse sea salt, remembering the crust will absorb some seasoning.

  2. Cut the crust into equal pieces without rolling or molding, and lay them on top of the meat to cover it.

  3. Cover the pot tightly and let it boil slowly for 1 hour. If the lid doesn't fit tightly, wrap a cloth around it to prevent steam from escaping.

Make the crust

  1. For the crust, mix 3 pints of flour with 2 ounces of butter and a little salt.

  2. Add enough milk to make a soft dough, knead well, and let it rise until light.

  3. Knead again and let it stand for 1 hour in winter or 30 minutes in summer before cutting.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

Flour and butter 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

Veal
Breaks down during long simmering, becoming tender and giving the pot its rich meaty flavor.
All-purpose flour
Forms the gluten network of the dough, giving the crust its structure and chewy body.
Butter
Adds fat that tenderizes the crust and carries flavor into the dough.
Milk
Hydrates the flour so the dough becomes soft and workable, adding some richness.

The step that matters

Keep the lid tightly sealed during the slow boil. Steam trapped under the lid cooks the crust through and keeps the meat moist. If steam escapes, the liquid reduces and the crust can dry or cook unevenly.

“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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