Name: Veal Pie
Ingredients: 1 breast of veal; hot water; 1 tablespoon coarse sea salt; butter; pepper; pie paste

Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Pie

Ingredients

Directions

Cut the breast of veal into small pieces and place in a stewpan.
Cover with hot water and add salt.
Bring to a boil, skimming off any scum that rises.
Cook until the meat is tender, then transfer to a dish to cool.
Remove all small bones from the meat.
Grease a tin or earthen basin with butter.
Line the basin with pie paste and fill it halfway with the parboiled meat.
Dot bits of butter over the meat and sprinkle with pepper.

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.

Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Veal + buttertop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

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