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A Raised Pie with a Tongue

A raised pie filled with meat, diced tongue, diced root vegetable, and Spanish sauce with Madeira wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and madeira wine work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 230 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Raised Pie with a Tongue

Ingredients

Directions

Shape and fill

  1. Shape the pie to resemble a tongue.

  2. Place good farce at the bottom of the pie.

  3. Arrange diced tongue and root around the pie, placing a slice of root between each slice of tongue.

  4. Fill the middle with more farce and cover the pie.

Bake and finish

  1. Bake until golden, then cut the top off.

  2. Pour out the fat and fill with Spanish sauce mixed with Madeira wine.

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. Sauce + madeira winetop 19% of all pairs
    Smell alikelow
    Cooked together230 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Meat + madeira winetop 31% of all pairs
    Smell alikelow
    Cooked together127 recipes

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

What each ingredient does

Good farce (meat filling)
Forms the moist, savoury body of the pie around the tongue and root.
Boiled tongue
Provides the main meat and substance of the filling.
Boiled root vegetable
Adds body and a mild sweetness that contrasts with the rich meat.
Spanish sauce
Adds moisture and savoury depth to the finished pie.
Madeira wine
Adds aroma and a sweet, rich flavour to the sauce.

The step that matters

Bake until golden, then cut the top off. Baking sets the pastry and the farce so the pie holds its shape, while cutting the top off after baking lets you pour out the rendered fat before adding the sauce, keeping the pie from becoming greasy and soggy.

“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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