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Another Stock

A stock made with fowl, veal, beef, game, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

Another Stock

Ingredients

Directions

Make the stock

  1. Place the fowl, veal, beef, and game in a large pot and barely cover with water.

  2. Bring to a boil and skim off any foam.

  3. Allow the water to reduce by half.

  4. Add enough plain stock to cover the meat again.

  5. Incorporate the carrot, onions, parsley, leeks, celery, and cloves.

  6. Simmer until the vegetables are tender.

Strain and serve

  1. Strain the stock and serve the meat on the table.

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. 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 + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Leek + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Fowl
Contributes rich flavor and body to the stock as it cooks down.
Veal knuckle or leg
Adds gelatin-rich connective tissue that gives the stock body and mouthfeel.
Beef rump
Adds deep meaty flavor to the stock.
Game
Adds a stronger, more savory meat flavor to the stock.
Onions
Add sweetness and aromatic depth as they soften in the stock.

The step that matters

Skim off the foam after bringing to a boil. Foam carries impurities from the meat that can make the stock cloudy and give it an off flavor. Removing it early keeps the stock clear and clean-tasting.

Swap the clove

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

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

Fit is the average pairing score against veal, beef, carrot, onion, parsley, leek, celery. 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.

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