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Stoce for Clear Soup

A clear beef stock made by simmering beef shin, vegetables, spices, and egg whites for a refined broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Stoce for Clear Soup

Ingredients

Directions

Prepare the stock

  1. Remove the marrow from the bone and place the meat in cold water.

  2. Bring to a boil quickly.

  3. Skim carefully, then add onion, celery, black pepper, white pepper, cloves, turnip, carrot, and salt.

  4. Simmer slowly for 5 hours.

  5. Let it stand overnight.

Clarify and serve

  1. Remove the fat from the top and heat until tepid.

  2. Beat the egg whites and shells with cold water and a little pepper and salt.

  3. Add the egg mixture to the tepid stock and stir until it boils.

  4. Simmer for 10 minutes.

  5. Strain through a towel.

  6. Serve hot.

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

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 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

Beef shin
Its connective tissue breaks down into gelatin during slow simmering, giving the stock body and mouthfeel.
Egg whites
They coagulate as they heat, trapping suspended particles so the stock becomes clear.
Carrot
Adds gentle sweetness and aroma to the broth as it simmers.
Onion
Adds savory depth and aroma to the broth as it cooks.

The step that matters

Add the egg mixture to the tepid stock and stir until it boils. Stirring spreads the egg whites evenly through the stock so they coagulate into a raft that traps cloudy particles. Once the stock boils, stop stirring so the raft forms undisturbed and the broth can be strained clear.

Swap the white pepper

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

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. White pepperthe original

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