Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 3,264 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Raised Veal and Ham Pies
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Mince the veal and ham.
Slice the hard boiled egg.
Add pepper, cayenne, and mix all ingredients together.
Assemble and bake
Grease a raised pie mold and line it evenly with rolled out paste.
Fill the mold with the veal and ham mixture and cover the top with paste.
Ventilate the pie and bake in a moderate oven at 350°F (175°C) for two hours.
Serve
Remove the pie from the mold while warm and serve hot or cold.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + hamtop 15% of all pairsAroma overlaplowMentioned together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Ham + eggtop 17% of all pairsAroma overlapmoderateMentioned together4,526 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Veal + peppertop 19% of all pairsAroma overlapmoderateMentioned together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Ham + peppertop 23% of all pairsAroma overlaplowMentioned together6,058 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Veal + eggtop 28% of all pairsAroma overlaplowMentioned together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Forms the main meat filling and gives the pie its savory body.
- Ham
- Adds salty, savory flavor to the minced meat filling.
- Hot water paste
- Forms the sturdy crust that holds the filling and shapes the pie in the mold.
- Hard boiled egg
- Adds richness and a firm, sliced texture to the filling.
The step that matters
Lining the mold with paste. Hot water paste must be rolled and pressed evenly into the mold so the walls hold their shape and the pie does not collapse or leak during baking.
“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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