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Veal Pie

A baked pie filled with parboiled veal, butter, flour, and water, topped with a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Parboil the veal

  1. Place the veal in a stewpan and cover with hot water.

  2. Add salt and bring to a boil, skimming off any scum.

  3. Cook until the meat is tender.

  4. Transfer to a dish to cool.

  5. Remove all small bones.

Assemble the pie

  1. Grease a tin or pudding pan and line it with pie paste.

  2. Fill halfway with the parboiled meat.

  3. Dot the meat with butter pieces the size of a hickory nut and sprinkle with pepper.

  4. Dredge with flour until white.

  5. Fill the pan nearly to the top with the reserved boiling water.

  6. Roll out a top crust, making it about ½ inch thick.

  7. Cut a slit in the center and make small incisions on either side.

  8. Place skewers across the pie, cover with the crust, and trim the edges neatly.

Bake

  1. Bake in a 400°F (200°C) oven for one hour.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Pepper + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together984 recipes

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

  5. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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 meat that becomes tender during simmering and forms the body of the filling.
Wheat flour
Dredged over the meat to thicken the cooking liquid and help form a sauce as the pie bakes.
Butter
Adds richness and moisture to the meat as it melts during baking.
Pie paste
Forms the crust that encloses the filling and holds in the liquid as it bakes.

The step that matters

Fill the pan nearly to the top with the reserved boiling water. Adding boiling liquid keeps the filling hot from the start so the crust bakes evenly and the flour can thicken the liquid rather than leaving it watery and cold in the center.

“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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