Why it works: Mace and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓
Veal Pie
6 personsIngredients
Directions
Prepare the filling
Cut the cutlets into square pieces, season with pepper, salt, and pounded mace.
Place the seasoned cutlets in a pie dish with minced savoury herbs sprinkled over, and 1 or 2 slices of lean bacon or ham on top.
Pour in a little water, cover with crust, ornament it as approved.
Bake and serve
Brush the crust with the yolk of an egg.
Bake in a well-heated oven for about 1‑1/2 hour.
Remove the top ornament, pour in a good gravy, and replace the ornament.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Mace + peppertop 16% of all pairsSmell alikelowCooked together12,257 recipes
Shared aroma: myristicin (spice, warm).
Mace and pepper barely smell alike, yet cooks put them together in 12,257 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 cutlets (in the method)
- Form the main body of the pie, becoming tender as they cook through.
- Lean bacon
- Adds savoury fat and flavour that bastes the meat as it bakes.
- Egg yolk (in the method)
- Brushed on the crust to give it a glossy, browned finish.
- Gravy
- Adds moisture and savoury flavour to the pie once it is baked.
The step that matters
Pour in a little water before covering with crust. Too little liquid lets the meat dry out in the oven, while the gravy added later cannot fully restore moisture to lean veal.
“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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