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Fresh Pork Pot-pie

A pot pie made with boiled pork rib, gravy thickened with flour, topped with a light butter‑flour crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fresh Pork Pot-pie

Ingredients

Directions

Prepare the filling

  1. Boil the spare rib until tender, skimming off any scum.

  2. Season the broth with salt and pepper.

  3. Thicken the gravy with a little flour half an hour before serving.

  4. Remove the bones and most of the gravy, leaving enough to cover the pot half an inch above the rim.

Make the crust and cook

  1. Prepare the crust by mixing a small amount of butter into flour to form a light dough.

  2. Roll out the dough thinly.

  3. Cut the dough into small squares.

  4. Let the squares rest until light.

  5. Place the crust in the pot.

  6. Cover tightly.

  7. Boil steadily for 45 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

Spare rib
Provides the meat and rich flavour that the broth and gravy are built on.
Flour
Thickens the gravy and forms the light dough for the crust.
Butter
Adds fat and richness to the crust dough, tenderising it.

The step that matters

Thicken the gravy with a little flour half an hour before serving. Flour thickens liquid only when it is heated and given time to cook, so adding it too late leaves the gravy thin and starchy-tasting. Stirring it in well avoids lumps.

“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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