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Veal Pot-pie

A stew of veal with biscuits in a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Pot-pie

Ingredients

Directions

Prepare

  1. Place veal in a quart of cold water and season with salt and pepper.

  2. Make biscuits using flour and baking powder.

Cook

  1. When the veal is tender, add a large piece of butter.

  2. Drop in the biscuits and cover tightly.

  3. Cook for 20 minutes.

  4. Remove veal and biscuits from the kettle.

  5. Thicken the gravy with flour.

  6. Pour the gravy over the veal and biscuits.

  7. Serve in a hot dish.

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. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: isobutyraldehyde (malty, 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
Provides the main meat, which becomes tender through long simmering in water.
Flour
Thickens the gravy and forms the body of the biscuits.
Baking powder
Releases gas in the biscuit dough so it rises and turns light.
Butter
Adds richness and flavor to the gravy.

The step that matters

Drop in the biscuits and cover tightly. Covering traps steam so the biscuits cook through and rise while the top stays soft. Lifting the lid lets steam escape and can leave the biscuits dense or uneven.

“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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