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Veal Pot-pie

A stew of veal and dumplings cooked in a pot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Pot-pie

Ingredients

Directions

Cook the veal

  1. Cut the veal into small pieces and place them in a pot with a small plate at the bottom to prevent burning.

  2. Add 2 quarts of water (hot or cold) and boil for 1.5 hours.

Add the dumplings

  1. Make a biscuit dough with 1 quart of flour.

  2. Drop small lumps of the dough into the pot 30 minutes before serving.

  3. Ensure there is enough water to cover the meat completely when adding the dumplings.

  4. Cover the pot tightly for 20 minutes.

  5. Optionally, cook potatoes with the veal.

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 + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 flavor, and long simmering softens its connective tissue for a tender texture.
Flour
Forms the dumpling dough and its starch thickens the cooking liquid as it heats.

The step that matters

Adding the dumplings with the meat fully covered and the lid on tightly. Dumplings cook partly by steaming and simmering. If the meat is not covered by liquid, exposed pieces dry out and the dough cooks unevenly. A tight lid holds steam in, helping the dumplings puff and cook through.

“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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