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Veal Pot-pie

A stew of veal and biscuit dough cooked in a kettle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Pot-pie

Ingredients

Directions

Prepare

  1. Place a small plate in the bottom of a kettle.

  2. Add the veal pieces and enough water to cover them well.

  3. Season with pepper, coarse sea salt, and butter.

Boil and serve

  1. Boil for 30 minutes before serving.

  2. Drop in small pieces of biscuit dough and cover closely.

  3. Boil for an additional 20 minutes.

  4. Carefully remove with a small skimmer.

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. Meat + biscuittop 15% of all pairs
    Smell alikelow
    Cooked together159 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: nonanal (fat, citrus).

  5. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Provides the meat, which becomes tender and flavors the broth during long simmering.
Biscuit dough
Forms soft dumplings that cook through and thicken slightly in the simmering liquid.
Butter
Adds fat for richness and a smoother mouthfeel to the cooking liquid.

The step that matters

Drop in the biscuit dough and cover closely. Covering the kettle traps steam so the dough cooks through from above while simmering. A hard rolling boil can break the dumplings apart, so keep the liquid at a gentle simmer.

“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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