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Veal Pot Pie

A pot pie of veal and salt pork simmered in gravy with dumpling squares.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Pot Pie

Ingredients

Directions

Brown the meat

  1. Dredge the veal pieces with salt, pepper, and 2 tablespoons of flour.

  2. Fry the salt pork in a stew pan until light brown.

  3. Add the veal to the pan and stir until browned.

Simmer the gravy

  1. Pour in the boiling water and bring to a boil.

  2. Reduce heat and let simmer for 2.5 hours.

  3. Mix the remaining flour with cold water and stir into the gravy.

  4. Taste and adjust seasoning if necessary.

Add dumplings and serve

  1. Prepare dumpling mixture as per your preferred recipe.

  2. Roll the dumpling dough to about ⅓ inch thick and cut into squares.

  3. Stir the mixture in the stew pan and bring to a boil.

  4. Add the dumpling squares, cover, and boil for 12 minutes.

  5. Remove the dumplings, then pour the meat and gravy onto a platter and arrange the dumplings on top.

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

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 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 during the long, slow simmer.
Salt pork
Renders fat into the pan, adding richness and flavor for browning the veal.
Flour
Coats the veal and thickens the cooking liquid into a gravy.

The step that matters

Stirring the flour and cold water into the gravy. Flour mixed with cold water stirs in smoothly and thickens evenly as it heats. Adding it dry or to very hot liquid can cause lumps.

“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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