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Veal Pie

A pastry crust filled with veal and cream, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pastry

  1. Mix flour and butter to make a pastry.

  2. Add water to the mixture to form a dough.

  3. Roll out the dough to 1 inch thick.

  4. Cut an oval piece for the bottom crust.

  5. Cut a ring 1 inch thick and ½ inch wide for the edge.

  6. Place the ring around the bottom piece.

  7. Place the crust in a pan.

  8. Bake the crust at 400°F (200°C) until golden brown.

  9. Cut a lid to fit the ring.

  10. Bake the lid until golden.

  11. Keep the lid hot until ready to fill.

Make the filling

  1. In a saucepan, combine veal pieces and ½ cup water.

  2. Season the mixture with salt, pepper, and butter.

  3. Dredge the veal mixture in 2 tablespoons of flour.

  4. Add 2 tablespoons of cream to the mixture.

  5. Bring the mixture to a boil.

Assemble and serve

  1. Fill the crust with the veal mixture.

  2. Cover the crust with the lid.

  3. Serve immediately.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter 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

What each ingredient does

All-purpose flour
Forms the structure of the pastry and dough, and thickens the veal filling.
Butter
Adds fat and richness to the pastry and seasons the veal filling.
Veal
Provides the main meat filling, which becomes tender as it simmers.
Cream
Adds moisture and richness to the filling.

The step that matters

Bake the crust until golden brown. Baking fully sets the flour and butter into a crisp, sturdy shell. An underbaked crust stays soft and can turn soggy once the moist veal filling is added.

“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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