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Economical Stock

Economical Stock is a broth made by simmering meat trimmings, bones, vegetables, spices, and seasoning for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Meat and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Economical Stock

Ingredients

Directions

Make the stock

  1. Combine all ingredients in a large pot.

  2. Simmer gently for 6 hours, skimming the surface regularly.

Finish and store

  1. Strain the stock and store it for future 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. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Meat broth
Forms the liquid base that carries flavor from the bones and trimmings.
Shank bones
Release collagen and gelatin during long simmering, giving the stock body and mouthfeel.
Roast beef bones
Add deeper meaty flavor and gelatin as they simmer slowly.
Trimmings of fresh meat or poultry
Contribute savory flavor and richness to the stock.

The step that matters

Simmer gently and skim the surface. A gentle simmer extracts flavor and gelatin without clouding the liquid. A vigorous boil emulsifies fats and proteins into the stock, making it cloudy and greasy, so skimming foam and fat regularly keeps it clear and clean-tasting.

“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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