Skip to main content
Main

Pork Pot-pie

A savory pork pot pie with a buttery gravy and biscuit topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Pot-pie

Ingredients

Directions

Make the filling

  1. Cover pork with cold water in a pot.

  2. Add lemon slices, parsley, and celery.

  3. Stew slowly for 30 minutes.

  4. Add parboiled potatoes.

  5. Season with pepper and salt.

  6. Stir in flour.

  7. Add catsup if desired.

  8. Cover.

  9. Cook until meat is tender.

  10. Stir in butter rolled in flour.

  11. Bring to a boil.

Assemble and serve

  1. Transfer pork to a deep dish.

  2. Leave gravy in the saucepan.

  3. Prepare biscuit dough strips.

  4. Drop them into boiling gravy.

  5. Cook for 10 minutes.

  6. Lay biscuit strips over the meat in a crisscross pattern.

  7. Pour gravy gently over.

  8. Serve.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork
Provides the meat that becomes tender during slow stewing, forming the body of the pie.
Flour
Thickens the cooking liquid into a gravy, giving it body and a smooth texture.
Butter
Adds richness to the gravy and, rolled in flour, helps it thicken without lumps.
Potatoes
Add starch and bulk, soaking up flavour and giving the filling a hearty texture.
Biscuit dough
Cooks in the boiling gravy, absorbing liquid and forming a soft, dumpling-like topping.

The step that matters

Cooking the pork until tender. Lean pork turns tough if cooked too fast or too hot. Slow, gentle simmering breaks down connective tissue so the meat becomes tender and moist.

“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.

You might also like

Potato BiscuitPotato Biscuit32 recipesPotato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesCream of Celery SoupCream of Celery Soup113 recipes