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Veal and Ham Pie

A savory pie with veal, ham, sausage meat, mushrooms, and egg yolks, topped with a crust.

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 salt.

Assemble and bake

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

  2. Top with sausage meat, stewed mushrooms, and crumbled hard-boiled egg yolks.

  3. Pour the water over the filling.

  4. Cover with a pie crust and bake until golden brown.

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 body of the pie, becoming tender as it cooks.
Ham
Adds savoury, salty flavour that contrasts with the mild veal.
Sausage meat
Adds fat and richness to the topping, keeping the filling moist.
Hard-boiled egg yolks
Add a rich, creamy texture to the filling.
Button mushrooms
Add earthy flavour and moisture to the filling.

The step that matters

Covering with the pie crust and baking until golden brown. The crust must seal the dish so steam stays in and the meat cooks through, while the surface browns from dry heat. Checking colour and doneness together prevents a pale crust over undercooked filling or a dry, overbaked pie.

“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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