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Veal Stock

A clear veal stock made by simmering veal knuckles, vegetables, and aromatics for several hours.

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 ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Wipe the knuckles of veal with a damp towel and crack the bones.

  2. Place the knuckles in a soup kettle with cold water and salt.

Simmer

  1. Heat on moderate fire until it slowly comes to a boil; skim off any foam.

  2. Simmer for 4 hours.

  3. Clean the vegetables and add them along with all other ingredients to the soup.

  4. Simmer for 1 hour longer.

  5. Strain the stock and it is ready for 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. 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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Turnip + celerytop 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

Veal knuckles
Bones and connective tissue release gelatin, giving the stock body and mouthfeel.
Onion
Adds savory sweetness and aroma as it softens and browns slowly in the liquid.
Carrot
Contributes natural sweetness and aromatic flavor to the simmered stock.
Celery
Adds aromatic, savory flavor that rounds out the stock.

The step that matters

Skimming the foam as it heats. Foam is coagulated proteins and impurities that can cloud the stock and taint its flavor. Removing it as the liquid comes to a boil keeps the stock clear and clean-tasting.

Swap the mace

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

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. Macethe original

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