Skip to main content
Main

Raised Pie

A pastry pie filled with fowl, veal, ham, forcemeat, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Raised Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Assemble the pie

  1. Line a pie dish with forcemeat.

  2. Layer the fowl, veal, ham, and forcemeat inside the pie.

  3. Wet the edges, cover with pastry, and pinch the edges together.

Decorate and bake

  1. Decorate with leaves and brush with beaten egg yolk.

  2. Bake at 350°F (175°C) for 4 hours.

Make the gravy and finish

  1. Make a strong gravy from the bones and reduce it.

  2. Pour the gravy into the pie through a hole at the top and cover with a small leaf.

  3. Let the pie cool before serving.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  3. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  4. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  5. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

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

What each ingredient does

Fowl
Provides the main meat filling that becomes tender and moist during long baking.
Veal
Adds savory meat flavor and body to the layered filling.
Ham
Contributes salty, savory flavor to the layered filling.
Forcemeat
Lines the dish and binds the filling, helping keep the meat moist.
Egg yolk
Gives the pastry a glossy, golden browned finish.
Gravy made from bones
Adds moisture and rich flavor, and its bone gelatin helps it set as the pie cools.

The step that matters

Reduce the gravy until strong. Bones release gelatin, which sets the gravy as the pie cools. A weak or thin gravy will stay runny and make the filling soggy, so it should be well reduced before it is poured in.

“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.

More raised pie recipes

Crust 13Seasoning 3 See all 6 →

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes