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Pie

A baked pie filled with cooked fowl meat, dressing, gravy, and seasoned with salt, pepper, savory, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Nearly fill a pudding dish with cooked fowl meat.

  2. Place the dressing in the center.

  3. Pour gravy over the meat and dressing.

  4. Season with coarse sea salt, a little black pepper, ground savory, and pieces of butter.

Bake

  1. Cover with a thick pie crust, making an incision in the center for steam to escape.

  2. Bake at 400°F (200°C) for about 30 minutes, until the crust is light 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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Cooked fowl meat
Forms the bulk of the filling and supplies the savory chicken flavor.
Dressing
Adds body and herb-seasoned bread flavor that soaks up the gravy.
Gravy
Provides moisture so the filling stays juicy rather than dry while baking.
Butter
Adds richness and fat that enhances flavor and helps the crust brown.
Thick pie crust
Encloses the filling and browns in the oven to form a sturdy top.

The step that matters

Making an incision in the crust. The vent lets steam escape during baking, so pressure does not build up and lift or split the crust, and the filling stays contained.

“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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