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Another Veal Pie

A savory pie made with veal, parsley, lemon peel, and a pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Another Veal 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 the filling

  1. Cut the meat of a cold loin of veal into pieces.

  2. Season with minced parsley, white pepper, coarse sea salt, grated lemon peel, and nutmeg.

Make the sauce

  1. Combine stock, butter, lemon pickle, and white wine in a pot. Heat until thickened.

Make and line the crust

  1. Make a paste with the fat from the loin and an equal amount of flour. Mix the paste with cold water. Roll out the paste two or three times.

  2. Line the sides of a dish with the paste.

Assemble and bake

  1. Fill the dish with the seasoned meat.

  2. Cover with the paste.

  3. Bake in a 350°F (175°C) oven for one hour.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Veal loin meat
Provides the main body and savoury flavour of the filling.
Flour
Combines with loin fat to form a paste that holds the pie together.
Butter
Adds richness and fat to the sauce, giving it a smoother mouthfeel.
Stock
Supplies the liquid base of the sauce, adding savoury depth.
White wine
Adds acidity and aroma to the sauce.

The step that matters

Make the paste with the right fat-to-flour ratio. Flour and fat in equal amounts form a workable dough; too little fat or too much water makes it tough or hard to roll out, while overworking develops gluten and toughens the crust.

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (meat, veal, parsley, lemon, nutmeg, butter, white wine):

  1. Thymebetter flavor fit
  2. Marjorambetter flavor fit
  3. Tarragonbetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against meat, veal, parsley, lemon, nutmeg, butter, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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