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A Veal Pot Pie

A pot pie made with veal, salt pork, and a pie crust, simmered in water and seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

A Veal Pot Pie

Ingredients

Directions

Brown the veal

  1. Fry the salt pork slices in an iron pot until browned.

  2. Flour the veal slices.

  3. Add the veal slices to the pot with the hot fat.

  4. Brown the veal slightly.

Simmer and top

  1. Add enough water to just cover the meat.

  2. Simmer for about 30 minutes, seasoning with pepper and coarse sea salt.

  3. Dredge the pot in a little flour.

  4. Cover with the rolled pie crust.

Cook gently

  1. Cover the pot with a hot iron lid and cook gently for about 45 minutes.

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 + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

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

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

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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, which becomes tender during slow, moist cooking.
Salt pork
Its rendered fat browns the veal and adds savory flavor to the broth.
Flour
Coats the veal to help it brown and lightly thickens the cooking liquid.
Common paste (pie crust)
Forms a sealed top that traps steam and cooks the filling gently in the pot.

The step that matters

Simmer until the veal is tender before topping. Veal from the neck or breast is tough connective tissue that needs long, moist, gentle heat to soften. Cooking it hard or too briefly leaves it chewy, and the pot needs enough liquid to keep the meat from drying out.

“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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