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Jelly Foe Meat Oe Raised Pies

A clear savoury jelly made from veal gravy, isinglass and tarragon vinegar, used for meat and raised pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tarragon and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,547 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jelly Foe Meat Oe Raised Pies

Ingredients

Directions

Make the jelly

  1. Dissolve isinglass in a little veal gravy.

  2. Add the remaining gravy and tarragon vinegar.

  3. Boil the mixture for 15 minutes.

Clarify and strain

  1. Clarify with egg whites.

  2. Pass through a fine strainer.

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. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + tarragontop 19% of all pairs
    Smell alikelow
    Cooked together217 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Tarragon + eggtop 22% of all pairs
    Smell alikelow
    Cooked together1,789 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Vinegar + eggtop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Vinegar and egg barely smell alike, yet cooks put them together in 12,922 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 gravy
Provides the meaty flavour and the main body of the jelly.
Isinglass
Sets the liquid into a firm jelly as it cools.
Tarragon vinegar
Adds sharpness and a fresh, aromatic note that balances the rich gravy.
Egg whites
Coagulate and trap cloudy particles, clearing the liquid.

The step that matters

Clarify with egg whites. The egg whites must be mixed in thoroughly and left to heat gently so they set into a raft that traps cloudy particles. If the mixture is stirred roughly or boiled hard at this stage, particles stay suspended and the finished jelly looks cloudy.

“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.