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Soup Stock

A large beef and veal stock made by simmering bones, vegetables, and spices for hours, then strained and clarified.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Soup Stock

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Soup Stock

Ingredients

Directions

Prepare the stock

  1. In a large kettle, combine beef joints, veal bones, carrots, parsley, bay leaves, cloves, celery, peppercorns, onions, and cold water.

  2. Simmer for 6 to 7 hours without boiling and do not add salt.

  3. Strain the mixture through a thin cloth and let it cool.

  4. Skim off all fat from the cooled stock.

  5. Return the stock to the fire and bring to a boiling point.

Jar and sterilize

  1. Pack the hot stock into Perfect Seal Jars, applying rubbers and tops.

  2. Adjust the spring as needed and sterilize the jars in a boiler for 40 minutes.

  3. Press down the spring and store the jars.

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.

Photo for illustrative purposes only · Contact us to use it

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef joints and bones containing marrow
Release gelatin and savory flavor into the stock during long, gentle simmering.
Veal bones
Add gelatin and body, giving the stock a fuller texture.
Onions
Add aromatic sweetness and depth as they soften in the broth.
Celery
Contributes savory, aromatic flavor to the stock.
Carrots
Add gentle sweetness and color to the broth.

The step that matters

Simmer without boiling. A hard boil makes the stock cloudy and can emulsify fat into it. A gentle simmer keeps the liquid clear and easier to skim.

Swap the clove

How well each one fits the dish's main ingredients (beef, veal, carrot, parsley, celery, onion):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against beef, veal, carrot, parsley, celery, onion. Candidates are from the same food group and used in at least 100 recipes.

“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.

More soup stock recipes

Clear 33White 28Brown 9Clarified 7 See all 71 →

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