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Pork Pot-pie

A pork pot pie with gravy, biscuits, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork Pot-pie

Ingredients

Directions

Make the pork and gravy

  1. Cover the pork with cold water in a pot.

  2. Add lemon slices, parsley, and celery, then stew slowly for 30 minutes.

  3. Season with pepper and salt, then dredge in flour.

  4. Add catsup if desired, cover, and cook until the meat is tender.

  5. Stir in butter rolled in flour and bring to a boil.

Add the biscuits and serve

  1. Transfer the pork to a deep dish, leaving the gravy in the saucepan.

  2. Drop biscuit dough strips into the boiling gravy and cook for 10 minutes.

  3. Lay half of the biscuits across the meat in one direction and the rest in another.

  4. Pour the gravy gently over the top and serve.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Lean pork
Provides the meat that becomes tender during slow stewing.
Flour
Dredging and butter-flour mix thicken the gravy as it cooks.
Butter
Adds richness and fat to the gravy for a smoother mouthfeel.
Biscuit dough
Cooks in the boiling gravy to become soft, dumpling-like pieces.
Potatoes
Parboiled slices add body and starch to the pot pie filling.

The step that matters

Cook the biscuit strips in boiling gravy. The dough must simmer in boiling gravy long enough to cook through and absorb liquid. Too little time leaves raw, doughy centers, while a gentle boil keeps the strips from sticking together.

“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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