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Pastry for Friar Tuck's Mock Venison Pastry Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pastry for Friar Tuck's Mock Venison Pastry Pie

Ingredients

Directions

  1. Pick, clean, and wash the veal and udder.

  2. Chop, mince, and pound them in a mortar.

  3. Season with salt and white pepper, then mix with the beaten egg.

  4. Pass the mixture through a sieve to remove any solids.

  5. Form the mixture into a flat circular cake.

  6. Make a dough with the flour, soojee, and a little salt; knead well.

  7. Divide the dough into two cakes and place the meat cake between them.

  8. Roll out the three layers carefully, then double and roll out again.

  9. Line a pie dish thickly with the pastry, building up the sides and edges high.

  10. Cover the top with a single layer of pastry, or a double layer if desired.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. White pepper + eggtop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Swap the white pepper

How well each one fits the dish's main ingredients (veal, egg, flour):

  1. Capersfits better
  2. Nutmegfits better
  3. Turmericfits better
  4. White pepperthe original

Fit is the average pairing score against veal, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

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