Name: A Rook Pie
Ingredients: young rooks; pepper; coarse sea salt; ¼ cup water; ½ pound butter; puff pastry

Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Rook Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare the rooks

Skin and draw the young rooks, then remove the back bones.
Season the rooks well with pepper and coarse sea salt.

Assemble and bake

Place them in a deep dish and add ¼ cup of water.
Top with ½ pound of butter.
Cover with puff pastry and lay a paper over it.
Bake in a moderate oven (350°F / 175°C) until done.

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.

Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Young rooks: Provide the main meat, which cooks through in the oven and becomes tender.
Butter: Adds fat and richness, carrying flavour and keeping the meat moist as it bakes.
Puff pastry: Forms a crisp, layered crust that seals the dish and browns in the oven.

“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.