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White Stock

A clear stock made from veal knuckle, mutton scrag, chicken giblets, vegetables, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and liver match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

White Stock

Ingredients

Directions

Prepare

  1. Wash the scrag of mutton in cold water and cut it into pieces.

  2. Break up the knuckle of veal and any mutton bones, and cut the meat into small pieces.

Simmer

  1. Combine all ingredients in a stock pot with 4 quarts of cold water, lightly salted.

  2. Bring the mixture to a slow boil.

  3. Skim off any scum that rises to the surface while boiling.

  4. Add the vegetables, herbs, and pepper.

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. Veal + livertop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  3. Mutton + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together471 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Knuckle of veal
Gives body and gelatin, so the finished stock feels rich and full.
Scrag of mutton
Adds meaty depth and gelatin to the stock as it simmers slowly.
Chicken giblets
Add extra savory flavor and richness to the stock.

The step that matters

Skim off the scum while boiling. Foam and impurities rise as the stock heats. Removing them keeps the stock clear and prevents a bitter, muddy flavor from forming.

“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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