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Veal Pie

A savory pie made with veal and bacon, layered in a crust and baked.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Pie

Ingredients

Directions

Prepare the meat and crust

  1. Take two pounds of veal, one half-pound of bacon, cut into small pieces, and boil in a little water until nearly tender.

  2. Roll the crust (sour milk crust is good).

  3. Lay a deep pie dish on the crust and cut the size of the dish.

  4. Put the crust all round the dish, but do not put any at the bottom.

  5. Place a teacup in the middle and place the meat in layers.

Make the gravy and fill the pie

  1. Beat a raw egg up with a little flour in the gravy.

  2. Add pepper, salt and a little catsup.

  3. Pour half of this over the meat, and save the other to add after the pie is baked.

Bake and serve

  1. Put the crust over the pie and wet the paste at the edge so that the gravy may not escape.

  2. Bake a good brown.

  3. When the crust is done the pie is baked.

Nutrition, whole recipe (rough)

842Calories
22 gProtein
34 gFat
108 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Bacon1 slice cooked (8g)43
Salt1 tsp (6g)0
Vealnot in our table0
Pienot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. 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. See the original page.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Forms the main body of the pie and gives a rich, savory flavor as it cooks.
Bacon
Adds fat and smoky, savory flavor that carries into the meat and gravy.
Flour
Thickens the gravy so it holds together rather than running out of the pie.
Eggs
Beaten into the gravy, it helps bind and thicken the filling as it heats.

The step that matters

Wet the paste at the edge before covering the pie. A moistened rim helps the top crust seal to the bottom crust, so the juices stay inside instead of leaking out during baking.

“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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