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Teal and Sausage Pies

A layered pie with veal cutlets and sausage meat baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Teal and Sausage Pies

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Assemble the pie

  1. Line a deep oval dish with pie crust.

  2. Place a thin veal cutlet at the bottom, seasoned with powdered mace.

  3. Spread a layer of sausage meat on top.

  4. Add another veal cutlet, then more sausage meat.

  5. Repeat layers until the dish is full, finishing with sausage meat on top.

Cover and bake

  1. Cover the pie with a thick lid, crimping or notching the edges.

  2. Make a cross slit in the center of the lid.

  3. Bake the pie at 400°F (200°C) until well cooked and serve hot.

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

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

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Mace + meattop 24% of all pairs
    Smell alikelow
    Cooked together1,339 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Veal cutlet
Forms the lean meat layers that cook through and give the pie its main bulk.
Sausage meat
Adds fat and seasoning that keep the layered meat moist and savory as it cooks.
Pie crust
Encloses the filling and forms the structure that holds the layers together.

The step that matters

Bake until well cooked. The thick, layered filling must reach a fully cooked centre; the meat is dense, so a pie that looks browned may still be underdone inside.

Swap the mace

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

  1. Thymefits better
  2. Sagefits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, 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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