Skip to main content
Main

Veal Pie From Cooked Meat

A pie made with cooked veal, seasoned gravy, and flaky pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Pie From Cooked Meat

Ingredients

Directions

Prepare the gravy

  1. Remove the meat from the bones and set the bones aside.

  2. Simmer the bones with herbs, lemon peel, and mushroom peelings for several hours to make gravy.

Assemble and bake

  1. Cut the veal into thin pieces and place it in a pie dish.

  2. Add forcemeat cakes or layer the meat as desired.

  3. Pour the seasoned gravy over the meat until nearly covered.

  4. Cover with a thin flaky pastry and bake until golden.

Serve

  1. For a hot pie, add a spoonful of boiling cream before serving.

  2. For a cold pie, let the gravy set to bind the meat and crust together.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Mushroom + celerytop 11% of all pairs
    Smell alikemoderate
    Cooked together2,006 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Cooked veal
Forms the main body of the pie, providing the meat filling.
Seasoned gravy
Provides moisture and flavour, keeping the meat juicy and binding the pie.
Thin flaky pastry
Forms the crust that encloses the filling and browns during baking.
Boiling cream
Adds richness and moisture to a hot pie when stirred in before serving.

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (veal, lemon, mushroom, cream, pepper, celery):

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

Fit is the average pairing score against veal, lemon, mushroom, cream, pepper, celery. 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.

More veal pie recipes

Cold 6 See all 129 →

You might also like

Lemon SauceLemon Sauce236 recipesCream of Celery SoupCream of Celery Soup113 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipes