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Veal and Ham Pie

A pie filled with veal, ham, sausage meat, mushrooms, egg yolks, and water, topped with crust and baked.

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 pie dish.

  2. Add the forced or sausage meat on top, along with the stewed mushrooms and hard-boiled egg yolks.

  3. Pour the water over the filling.

  4. Cover with a pie crust and bake until golden 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. 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 in the filling.
Ham
Adds savory, salty flavor that contrasts with the mild veal.
Forced or sausage meat
Adds richness and fat, keeping the filling moist and flavorful.
Hard-boiled egg yolks
Add richness and a creamy texture to the filling.
Button mushrooms
Contribute earthy flavor and moisture to the filling.

The step that matters

Cover with a pie crust and bake until golden brown. The crust must seal the filling so steam stays inside and the meat cooks through. Browning depends on the crust surface reaching oven heat, so color is the cue to watch, not just time.

“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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