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Veal Pie

A pie made with boiled veal, butter, pepper, sea salt, and biscuit dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and biscuit work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 841 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Veal Pie

Ingredients

Directions

Prepare the veal

  1. Cut the shoulder of veal into pieces and boil for 1 hour.

  2. Add ¼ pound of butter, pepper, and coarse sea salt to the pot.

Cover and stew

  1. Cover the meat with biscuit dough.

  2. Cover the pot tightly and stew for 30 minutes.

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 + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal shoulder
Provides the meat that becomes tender during long moist cooking.
Butter
Adds richness and fat that carries flavor and keeps the meat moist.
Biscuit dough
Forms a topping that traps steam and softens as the pie cooks.

The step that matters

Cover the pot tightly and stew for 30 minutes. A tight lid keeps steam inside, so the meat and dough cook in moist heat. Lifting the lid lets steam escape and can leave the meat drier and the dough unevenly cooked.

“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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