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Baked Veal Pie

A baked pie made with stewed veal, onions, potatoes, salt pork, parsley, and covered with meat pie paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Veal Pie

Ingredients

Directions

Prepare the filling

  1. Stew the veal, onions, potatoes, and salt pork until tender.

  2. Thicken the mixture and season to taste.

Assemble and bake

  1. Transfer to a baking dish and add chopped parsley.

  2. Cover with meat pie paste and bake until golden brown.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  3. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 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
Provides the main body of the pie, becoming tender through slow stewing.
Onions
Add sweetness and savoury depth as they soften into the filling.
Potatoes
Add starch that helps thicken the filling and adds body.
Salt pork
Adds fat and savoury flavour to the stewed filling.
Meat pie paste
Forms the crust that browns in the oven and encloses the filling.

The step that matters

Thicken the mixture. A filling that is too wet will make the crust soggy and the pie runny when cut. Reducing the liquid until it is thick enough to hold its shape before baking keeps the crust crisp and the slices firm.

Swap the parsley

How well each one fits the dish's main ingredients (veal, onion, potato, pork, meat):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against veal, onion, potato, pork, meat. 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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