Skip to main content
Main

Veal Pot Pie

A stew of veal covered with a pastry crust, cooked slowly in a pot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and butter 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 ↓

Veal Pot Pie

Ingredients

Directions

Prepare

  1. Cut the veal into pieces and wash it.

  2. Season the veal with salt and pepper.

Assemble and cook

  1. Line the sides of a pot with rolled‑out paste.

  2. Add the veal and some squares of paste on top.

  3. Cut the butter into pieces, roll in flour, and add to the pot.

  4. Pour in enough water to cover the meat.

  5. Lay a sheet of paste on top, leaving an opening in the center.

  6. Cover the pot with a lid and place it over moderate heat.

  7. Cook slowly until the meat is done.

Serve

  1. Place the soft crust on a dish, add the meat, and top with the hard crust, brown side up.

  2. Serve the gravy in a separate dish.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

Flour and butter 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 main meat, which becomes tender through slow, covered cooking in liquid.
All-purpose flour
Forms the paste crusts and, rolled onto the butter, helps thicken the cooking liquid into gravy.
Butter
Adds fat and richness, enriching the meat and gravy as it melts during cooking.

The step that matters

Cook slowly until the meat is done. Veal is lean and connective tissue breaks down only with gentle, prolonged moist heat. Rushing with high heat can leave the meat tough and dry, and the covered pot keeps moisture in.

“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

Meat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipes