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Veal Stock

A clear stock made by simmering veal knuckle with water, salt, peppercorns, onion, cloves, and herbs for six hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Chop the knuckle of veal into very small pieces.

  2. Place the meat in a clean stock pot and cover with cold water.

Make the stock

  1. Bring to a boil slowly, adding 2 teaspoons of salt and skimming carefully.

  2. Reduce heat to maintain a steady boil and add 24 white peppercorns, the onion with cloves, and a bundle of herbs.

  3. Boil steadily for 6 hours, then strain the stock.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Clove + marjoramtop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal knuckle
Provides collagen and gelatin that give the finished stock body and a silky mouthfeel.
Onion
Adds savory sweetness and aromatic depth as it simmers in the liquid.
Coarse sea salt
Seasons the stock and helps draw out flavor from the meat and bones.

The step that matters

Skimming while the stock comes to a boil. Proteins and fat rise to the surface as the liquid heats. Removing them early keeps the stock clear and prevents a greasy, cloudy result.

Swap the peach

How well each one fits the dish's main ingredients (veal, onion, clove, parsley, marjoram, thyme):

  1. Lemonfits better
  2. Limefits better
  3. Orangefits better
  4. Peachthe original

Fit is the average pairing score against veal, onion, clove, parsley, marjoram, thyme. 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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