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Soup

White Stock to Be Used Foe White Soups

A clear veal stock made with bones, vegetables, and seasonings, used for white soups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

White Stock to Be Used Foe White Soups

Ingredients

Directions

Prepare

  1. Cut the veal into pieces.

  2. Place the veal, bones, and poultry trimmings in a large pot.

  3. Rub the pot with butter.

  4. Moisten the meat with ½ cup of water.

  5. Simmer until the gravy begins to flow.

Simmer and strain

  1. Add 4 quarts of water and the remaining ingredients.

  2. Simmer for 5 hours, skimming off any foam.

  3. Strain the stock carefully through a fine sieve before using.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Knuckle of veal
Provides collagen and bone, which release gelatin for body in the finished stock.
Poultry trimmings
Add extra bones and connective tissue, deepening the savory flavour and body of the stock.
Lean ham
Adds savory, salty depth to the stock.
Onions
Release sweetness and aroma as they cook slowly in the stock.
Carrots
Add natural sweetness and aroma to the stock.

The step that matters

Simmer gently and skim the foam. Keeping the liquid at a gentle simmer prevents cloudiness, since boiling emulsifies fat and proteins into the broth. Skimming foam removes impurities that would otherwise cloud the stock and taste bitter.

Swap the mace

How well each one fits the dish's main ingredients (veal, ham, carrot, onion, celery, butter, pepper):

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

Fit is the average pairing score against veal, ham, carrot, onion, celery, butter, pepper. 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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