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Soup Stock

A beef stock made by simmering shin, bones, vegetables, and seasonings for several hours.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 12 ingredients
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Soup Stock

Why it works: Parsley and carrot 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

  1. Wipe the meat well with a damp towel.

  2. Cut all the meat from the bones.

  3. Place the bones in the bottom of a large kettle.

  4. Lay the meat on top of the bones.

  5. Add the water.

Simmer

  1. Place the kettle on the back part of the range for an hour.

  2. Then place it over a good fire.

  3. Let the scum gather and the water steam for about 30 minutes.

  4. Place the kettle over a more moderate fire.

  5. Add 1 cup cold water.

  6. Skim off the scum.

  7. Cover the kettle closely.

  8. Let it simmer (not boil) for 4 hours.

  9. Add the vegetables.

  10. Simmer for 1 hour longer.

Finish

  1. Strain the stock through a fine sieve.

  2. Add the salt.

  3. Place the stock in a cold place to cool.

  4. When cold, take all the grease from the surface.

  5. The stock is ready for use.

Nutrition, whole recipe (rough)

369Calories
29 gProtein
16 gFat
27 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Onion1 medium (110g)44
Turnip1 medium (122g)34
Carrot1 medium (61g)25
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. 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. See the original page.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  5. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 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

Beef shin
Releases flavor and collagen, which turns to gelatin and gives the stock body as it simmers.
Beef bones
Add savory depth and gelatin-rich body to the stock during long simmering.
Water
Acts as the solvent that draws flavor and nutrients out of the meat, bones and vegetables.
Onion
Adds sweetness and aromatic flavor to the stock as it cooks.
Carrot
Adds subtle sweetness and aromatic flavor to the stock.
Bay leaves
Add a subtle aromatic herbal note to the stock.

The step that matters

Simmer, do not boil. A rolling boil agitates the liquid and emulsifies fat into it, making the stock cloudy and greasy. A gentle simmer keeps it clear and lets flavor and gelatin extract slowly.

Swap the clove

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

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

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