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Veal Pot Pie

A veal and salt pork stew topped with dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Pot Pie

Ingredients

Directions

Make the stew

  1. Place the veal and diced salt pork in a pot with cold water and bring to a boil.

  2. Add the potatoes, carrot, turnip, parsley, bay leaf, salt, and pepper.

  3. Simmer until the meat and vegetables are tender.

Make and add the dumplings

  1. For the dumplings, mix flour, salt, and baking powder in a bowl.

  2. Cut in the butter, then stir in the milk and beaten eggs until combined.

  3. Drop spoonfuls of the dumpling mixture into the stew and cook for 5-10 minutes.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Veal
Provides the main meat, which becomes tender and flavorful during the long simmer.
Flour
Forms the structure of the dumplings as it hydrates with the liquid and eggs.
Baking powder
Releases gas in the dumpling batter, helping the dumplings puff and stay light.
Eggs
Bind the dumpling mixture and add structure and richness.
Butter
Adds fat that tenderizes the dumplings and contributes flavor.
Potatoes
Add starch that thickens the stew slightly and gives body to the dish.

The step that matters

Drop spoonfuls of the dumpling mixture into the stew and cook for 5-10 minutes. Dumplings must cook gently while covered so steam sets their interior fully. Lifting the lid or boiling too hard can cause the dumplings to collapse or turn dense and gummy.

Swap the potato

How well each one fits the dish's main ingredients (veal, pork, carrot, turnip, parsley, pepper, flour):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits about as well
  4. Potatothe original

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

“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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