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Meat and Vegetable Stock

A savory stock made by simmering meat, bones, and vegetables for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Leek and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Meat and Vegetable Stock

Ingredients

Directions

  1. In a stewpan, combine the meat, bones, trimmings, and water.

  2. Chop the vegetables and add them to the stewpan.

  3. Stew for 5 to 6 hours.

  4. Pulp the vegetables and strain the mixture through a sieve.

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. Leek + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: myristicin (spice, warm).

  3. Lettuce + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together526 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lettuce + leektop 1% of all pairs
    Smell alikestrong
    Cooked together217 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

Meat, bones, and trimmings
Release gelatin and savory flavor into the water during long simmering.
Celery
Adds aromatic, savory flavor to the stock as it stews.
Onions
Add sweetness and savory depth as they cook slowly in the liquid.
Carrot
Adds subtle sweetness and body to the finished stock.

The step that matters

Stew for 5 to 6 hours. A long, gentle simmer slowly extracts collagen and flavor from bones and meat. Boiling hard can cloud the stock and make it greasy, so keep it at a gentle simmer.

Swap the clove

How well each one fits the dish's main ingredients (meat, lettuce, celery, onion, leek, turnip, carrot):

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

Fit is the average pairing score against meat, lettuce, celery, onion, leek, 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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