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Crust, for Venison Pasty

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour 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 ↓

Crust, for Venison Pasty

Ingredients

Directions

  1. In a bowl, mix 2 ½ pounds of butter, 8 cups of fine flour, and 4 eggs with warm water until smooth and consistent.

  2. Line the inside of a dish with the paste, leaving the bottom empty. Make the cover thick to withstand long baking.

  3. For raised crust, melt 1 pound of lard in 1 pint of water. Combine with 4 pounds of flour, stirring until mixed.

  4. Knead the mixture into a stiff paste, then roll it out to about ½ inch thick.

  5. Cut out the top and bottom pieces, and a long strip for the sides. Brush the bottom with beaten egg whites.

  6. Attach the sides to the bottom, pinching to seal. Fill the pie, brush the edges with egg, and place the top on.

  7. Pinch the edges to seal and decorate with paste shapes as 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

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