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Veal and Ham Pie

A savory pie made with veal, ham, sausage meat, stewed mushrooms, egg yolks, and water.

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

Prepare

  1. Cut the veal cutlet into medium-sized pieces.

  2. Season the veal with pepper and a little coarse sea salt.

Assemble and bake

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

  2. Top with forced or sausage meat and stewed button mushrooms.

  3. Add the yolks of the hard-boiled eggs and pour in the water.

  4. Bake as you would a Rump-Steak Pie.

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 slowly.
Raw or dressed ham
Adds savoury, salty flavour that contrasts with the mild veal.
Forced or sausage meat
Adds fat and richness, helping keep the filling moist as it bakes.
Hard-boiled egg yolks
Add richness and a creamy texture to the filling.
Stewed button mushrooms
Contribute earthy flavour and extra moisture to the filling.

The step that matters

Add the water with the egg yolks. The water provides the liquid that turns into steam and gravy during baking. Too little leaves the meat dry and tough, since the filling needs moisture to cook gently and stay juicy.

“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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