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Raised Pie, with a Neat’s Tongue

A pie filled with boiled tongue, force-meat, bacon, and a Madeira wine coulis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and madeira wine work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 230 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Raised Pie, with a Neat’s Tongue

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 the pie

  1. Shape a pie crust to resemble a tongue.

  2. Place heated force-meat at the bottom of the pie.

  3. Cut the boiled tongue into thin slices.

  4. Arrange the sliced tongue around the pie, along with slices of the root.

  5. Fill the center with more force-meat.

  6. Cover the pie with bacon sheets.

  7. Seal the pie.

  8. Decorate it as desired.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about an hour.

  2. Cut off the top of the pie.

  3. Pour off excess fat.

  4. Add coulis mixed with Madeira wine.

  5. Serve on a napkin.

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. Sauce + madeira winetop 19% of all pairs
    Smell alikelow
    Cooked together230 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Meat + madeira winetop 31% of all pairs
    Smell alikelow
    Cooked together127 recipes

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

What each ingredient does

Neat's tongue
Forms the main meat filling, providing the pie's savory flavor and tender slices.
Force-meat
Fills the pie with a finely ground meat mixture that holds moisture and sets as it bakes.
Bacon sheets
Cover the pie, adding fat and smoky flavor that bastes the filling and browns the top.
Madeira wine
Adds sweetness and depth to the coulis sauce served with the pie.

The step that matters

Pour off excess fat. Baking renders fat from the meat and bacon, which can pool in the pie and make the filling greasy. Pouring it off before adding the sauce keeps the dish from tasting oily and lets the coulis stay distinct.

“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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