Skip to main content

Veal Pot-pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Flour and potato are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Pot-pie

Ingredients

Directions

  1. Place a small plate in the bottom of a pot to prevent the meat from burning.

  2. Add 2 quarts of water to the pot and bring it to a boil.

  3. Add marbled veal pieces and boil for about 1.5 hours.

  4. Make a biscuit dough with 1 quart of flour and salt to taste.

  5. Ensure there is enough water to cover the meat completely before adding the dumplings.

  6. Cover the pot closely and cook for at least 20 minutes.

  7. If desired, cook potatoes separately and mash them.

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 + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes