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Crust for Venison Pasty

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Venison and mutton work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 279 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Crust for Venison Pasty

Ingredients

Directions

  1. In a large bowl, mix 8 cups of fine flour with 2 ½ pounds of butter and 4 eggs.

  2. Add warm water gradually to form a smooth paste.

  3. Line the inside of a dish with the paste, leaving the bottom uncovered.

  4. For the filling, marinate the venison in equal parts vinegar and port for 24 hours.

  5. Chop the marinated venison into pieces and layer it with fat from the mutton.

  6. Season the bottom of the dish with pepper, all-spice, and coarse sea salt, then add some butter.

  7. Place the meat mixture in the dish, ensuring even distribution.

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. Venison + muttontop 11% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Egg + venisontop 15% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

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

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

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