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Raised Pie, with a Neat’s Tongue

A pie filled with force-meat, sliced tongue, root, and bacon, topped with coulis and Madeira.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and parsnip work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 123 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Raised Pie, with a Neat’s Tongue

Ingredients

Directions

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

Assemble the pie

  1. Shape the pie to resemble a tongue.

  2. Place hot force-meat at the bottom of the pie.

  3. Arrange slices of tongue and root around the pie.

  4. Fill the center with more force-meat.

  5. Cover the tongue and root with sheets of bacon.

  6. Seal the pie and decorate it.

Bake and serve

  1. Bake in a moderate oven (350°F / 175°C) for about 1 hour.

  2. Once baked, cut off the top, pour off the fat, and add coulis mixed with Madeira.

  3. Serve on a napkin.

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. Meat + parsniptop 24% of all pairs
    Smell alikelow
    Cooked together123 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Force-meat
Forms the moist, savoury filling that binds the pie around the tongue and root.
Boiled tongue
Provides the main meat and the pie's distinctive shape and bulk.
Root (such as parsnip or turnip)
Adds a mild, starchy layer that gives texture and body between the meat slices.
Bacon
Lays over the filling, adding fat and savoury flavour that moistens the pie as it bakes.
Madeira
Adds a sweet, fortified-wine aroma and depth to the coulis poured in after baking.

“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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