Why it works: Mutton and ham work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 430 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
White Stock
Ingredients
Directions
If using, fry the meat in a little dripping for a darker stock.
Combine the meat and cold water in a large pot.
Simmer gently for several hours.
Strain the stock before using.
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.
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Mutton + hamtop 14% of all pairsSmell alikemoderateCooked together430 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Veal + muttontop 14% of all pairsSmell alikelowCooked together1,394 recipes
Shared aroma: 1-nonanal (fatty, waxy).
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Veal + hamtop 15% of all pairsSmell alikelowCooked together3,264 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 knuckle
- Releases gelatin and collagen that give the stock body and a silky mouthfeel.
- Mutton neck
- Adds meaty depth and extra collagen, enriching the stock's flavor and body.
The step that matters
Simmer gently. Keeping the liquid at a gentle simmer rather than a rolling boil extracts gelatin and flavor slowly while keeping the stock clear. Boiling vigorously emulsifies fat and fragments proteins, leaving the stock cloudy.
“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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