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Farc I Stuffing for Raised Pies

A forcemeat stuffing of bacon, veal, poultry or game, calf's liver and mushrooms, pounded and sieved, for raised pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and liver match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Farc I Stuffing for Raised Pies

Ingredients

Directions

Prepare

  1. In a stewpan, fry the diced bacon until slightly browned.

  2. Add the diced veal, poultry, or game, and calf's liver.

  3. Season with pepper and coarse sea salt, then add the chopped mushrooms.

  4. Fry until the meat is cooked through.

Finish

  1. Pound the mixture in a mortar and then pass it through a wire sieve.

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 + livertop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

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

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

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

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

  4. Liver + mushroomtop 16% of all pairs
    Smell alikemoderate
    Cooked together572 recipes

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

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

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

What each ingredient does

Fat bacon
Renders fat into the pan, adding richness and moisture to the forcemeat.
Lean veal, poultry, or game
Provides the main meat body that sets firm once cooked through.
Calf's liver
Adds a rich, savoury depth and a fine, smooth texture when pounded.
Mushrooms
Contribute moisture and earthy savour to the stuffing.

The step that matters

Pound and sieve the mixture. Pounding and passing the cooked mixture through a sieve breaks down fibres and fat into a fine, even texture, so the forcemeat slices cleanly and stays smooth rather than grainy.

“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.