Skip to main content
Main

Veal Pot-pie

A pot pie made with veal and dumplings in a milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Pot-pie

Ingredients

Directions

Prepare the veal and dough

  1. Boil the veal until nearly done.

  2. In a bowl, mix flour, baking powder, and salt. Add enough rich, sweet milk to form a very stiff dough.

  3. Roll out the dough and cut it into squares.

Cook and make the gravy

  1. Drop the squares into the boiling veal and cook for 20 minutes.

  2. Remove the meat and dumplings from the pot.

  3. Add a good piece of butter and a little flour mixed with milk to the pot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provides the main meat and the savory broth that the gravy is built from.
Flour
Forms the stiff dough structure and thickens the gravy when mixed with milk.
Baking powder
Releases gas in the dough, helping the dumplings rise and turn light.
Rich, sweet milk
Hydrates the flour into dough and adds richness and tenderness to the dumplings.
Butter
Adds fat and flavor to the gravy, giving it a richer mouthfeel.

The step that matters

Add enough milk to form a very stiff dough. A stiff dough holds its shape when dropped into the simmering veal. Too much liquid makes the squares dissolve or cook gummy, while too little leaves the dumplings dry and dense.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes