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Veal and Ham Pie

A savory pie with veal, ham, sausage meat, mushrooms, egg yolks, and water baked at 350°F.

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 a little salt.

Assemble and bake

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

  2. Add a layer of forced or sausage meat on top.

  3. Scatter stewed button mushrooms and the hard-boiled egg yolks over the meat.

  4. Pour in the water.

  5. Cover and bake in the oven until cooked through.

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 layer, becoming tender and savoury as it cooks slowly under cover.
Ham slices
Add salty, savoury flavour that seasons the meat layers as they cook.
Forced or sausage meat
Adds a rich, binding layer that moistens and flavours the veal and ham beneath it.
Hard-boiled egg yolks
Add richness and a crumbly texture to the filling.
Water
Creates steam and moisture in the covered dish so the meat stays juicy.

The step that matters

Cover and bake until cooked through. Covering the dish traps steam so the veal cooks gently and stays moist. Without enough cooking the meat stays tough or unsafe, so check that it is cooked through before serving.

“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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