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Stock for All Soups

A veal stock made by simmering veal, water, milk or cream, salt, onions, turnip, carrot, and celery for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and celery 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 ↓

Stock for All Soups

Ingredients

Directions

Prepare

  1. Rub a 2-gallon stew pan with some veal fat.

  2. Add the water, chopped veal, milk (or cream), salt, onions, turnip, carrot, and celery to the pan.

Make the stock

  1. Cover the pan and set it over a sharp fire, stirring with a wooden spoon until a thick, whitish glaze forms on the bottom.

  2. Fill the pan with cold water and, just before it boils, reduce the heat to let it simmer for 3 hours.

  3. Skim off any grease and scum carefully.

Strain

  1. Pass the stock through a fine sieve 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 + celerytop 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. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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 knuckle
Releases gelatin and flavour during long simmering, giving the stock body and richness.
Milk or cream
Its proteins and fats form the whitish glaze on the pan bottom and add a soft, rounded richness.
Onions
Release sweetness and aromatic flavour as they cook slowly in the stock.
Celery
Adds a fresh, savoury aroma that builds the stock's background flavour.
Carrot
Adds natural sweetness and body to the stock's flavour base.

The step that matters

Glazing the bottom of the pan. Stirring over a sharp fire until a thick, whitish glaze forms browns and concentrates the proteins and sugars stuck to the pan. If the glaze burns black instead of turning whitish, the stock turns bitter, so keep stirring and watch closely.

Swap the clove

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

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

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