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Veal and Ham Pie

A pie made with veal, ham, sausage meat, mushrooms, egg yolks, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal and Ham Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the veal pieces with pepper and a little salt.

Assemble and bake

  1. Layer the veal and ham slices alternately in a pie dish.

  2. Add the forced or sausage meat on top.

  3. Sprinkle with stewed button mushrooms and the hard-boiled egg yolks.

  4. Pour the water over the layers.

  5. Cover and bake in the oven until cooked through.

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. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  3. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

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

  5. Ham + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Veal cutlet
Forms the main meat layers, becoming tender and savory as it cooks through.
Ham
Adds savory, salty flavor and a firmer meaty texture between the veal layers.
Forced or sausage meat
Adds a rich, seasoned layer that moistens and flavors the pie as it cooks.
Hard-boiled egg yolks
Add richness and a crumbly, creamy texture to the filling.

The step that matters

Cover and bake until cooked through. Covering the pie traps steam so the layers cook gently and stay moist. Undercooked pork or veal is unsafe, so the centre must reach a safe internal temperature, which a cook can check with a thermometer rather than by appearance alone.

“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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