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Veal Pie

A layered veal pie with gravy, eggs, salt pork, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the gravy and filling

  1. Remove the bone from the veal.

  2. Place the veal with the fat and any gristle or skin in a saucepan with the cold water to make gravy.

  3. Cut the veal into thin, even slices.

  4. Layer the sliced veal in the bottom of a pudding dish.

  5. Add a layer of sliced hard-boiled eggs, spread with butter and seasoned with pepper.

  6. Add a layer of very thin strips of salt pork or ham, drizzled with a few drops of lemon juice.

  7. Continue layering until the dish is full.

Assemble and bake

  1. Line the sides of the dish with pie crust.

  2. Pour the strained gravy over the layers, seasoned with pepper, salt, and herbs.

  3. Cover with more pie crust.

  4. Bake for 2 hours at 350°F (175°C).

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Butter + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Forms the main meat layers and, with its fat and gristle, enriches the gravy.
Hard-boiled eggs
Add richness and a firm, creamy texture between the meat layers.
Salt pork or ham
Adds savoury, salty fat that flavours the meat and keeps the layers moist.
Pie crust
Encloses the filling and holds the juices in during baking.

“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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