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Raised Pie with Rump of Beef and Truffles

A raised pie filled with rump of beef, bacon, forcemeat, and green truffles, served with a veal broth sauce.

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

Raised Pie with Rump of Beef and Truffles

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 the beef

  1. Bone the rump of beef and daub it with slips of fat bacon.

  2. Place the beef into a raised crust with light forcemeat and surround it with whole peeled green truffles.

Make the sauce

  1. Prepare a sauce with veal broth, Port wine, brandy, lemon pickle, bay leaf, chopped shallots, and Cayenne pepper.

  2. Cook the sauce until it thickens, then strain it.

Bake and serve

  1. Cover with pastry, garnish, and bake at 400°F (200°C) for 2 hours.

  2. After 2 hours, cut the top off the pie, skim off the fat, glaze the rump, and serve.

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 + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Port wine + brandytop 7% of all pairs
    Smell alikemoderate
    Cooked together127 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Port wine + shallottop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef rump
Forms the main body of the pie and is the centrepiece of the dish.
Fat bacon
Basting fat that moistens the lean beef during baking.
Green truffles
Adds a strong earthy aroma that perfumes the beef and pie.
Veal broth
Provides the liquid base of the sauce, adding savoury body.
Port wine
Adds sweetness and depth to the sauce.

The step that matters

Skimming the fat before glazing. Fat that is not removed from the sauce or pie juices will sit greasy on the surface and dilute the glaze, so it should be skimmed off before the rump is glazed.

Swap the lemon

How well each one fits the dish's main ingredients (beef, truffle, veal, port wine, brandy, shallot, pepper):

  1. Lemonthe original
  2. Red currantfits about as well
  3. Plumfits less well
  4. Cherryfits less well

Fit is the average pairing score against beef, truffle, veal, port wine, brandy, shallot, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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