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Beef and Veal Stock

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Beef and Veal Stock

Ingredients

Directions

  1. Brown the meat evenly in a pot.

  2. Add the beef and veal bones, poultry trimmings, and cold water.

  3. Skim the surface well and add a little cold water as needed to stop boiling until the stock is clear.

  4. Add all other ingredients and simmer very slowly for 5 hours.

  5. Do not let it come to a brisk boil to preserve the stock and its color.

  6. Strain through a fine sieve or tammy before use.

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. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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