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Game Pie

A savory pie made with small game birds, potatoes, and a rich gravy, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Game Pie

Ingredients

Directions

Prepare the birds

  1. Clean the birds well, inside and out.

  2. Split the birds in half.

  3. Place the birds in a saucepan with 2 quarts of water.

  4. Bring the mixture to a boil.

  5. Skim off any scum that rises.

  6. Add salt, pepper, parsley, onion, and cloves.

  7. Add the diced salt pork.

  8. Boil until the birds are tender, ensuring they remain covered with water.

Make the gravy

  1. Thicken the mixture with 2 tablespoons of browned flour.

  2. Let the mixture boil.

  3. Stir in the butter.

  4. Remove from heat.

  5. Let the mixture cool.

Assemble and bake

  1. Prepare a rich pie crust.

  2. Line the sides of a buttered pudding dish with the crust.

  3. Layer the birds and diced potatoes in the dish, alternating until full.

  4. Pour the gravy over the layers.

  5. Cover with the top crust.

  6. Cut a slit in the center of the crust.

  7. Bake until golden brown.

  8. Optionally decorate the top with pastry leaves.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Quail + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together308 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Birds
Provide the main meat, which becomes tender as it simmers in the seasoned water.
Salt pork
Adds fat and savory flavor to the cooking liquid that carries into the gravy.
Browned flour
Thickens the cooking liquid into a gravy that holds the layers together.
Butter
Adds richness and a smooth finish to the gravy.
Potatoes
Add bulk and body between the layers, soaking up some of the gravy.

The step that matters

Keep the birds covered while they simmer. Birds exposed to air above the liquid dry out and toughen, so keeping them submerged lets the meat stay moist and tender as it cooks.

Swap the clove

How well each one fits the dish's main ingredients (quail, pepper, parsley, onion, pork, flour, butter):

  1. Thymefits better
  2. Garlicfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against quail, pepper, parsley, onion, pork, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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