Skip to main content
Main

Stock Made From Bones

A rich stock made by simmering mutton or beef bones with vegetables and seasonings for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Turnip and leek 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 ↓

Stock Made From Bones

Ingredients

Directions

Make the stock

  1. Break the bones into small pieces and place them in a saucepan with 3 quarts of cold water.

  2. Bring to a gentle boil, removing the scum as it rises.

  3. Simmer gently for 5-6 hours.

  4. Pour into an earthenware jar and refrigerate overnight.

Finish and strain

  1. Remove the fat from the top and pour the broth back, leaving sediment behind.

  2. Add the carrot, parsley, onion, celery (or celery seed), turnip, leeks, sugar, salt, and cayenne.

  3. Simmer for another 1.5 hours, adding cold water as needed to maintain 2 quarts.

  4. Strain the stock and stir in the Bovril if clarifying is not needed.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

What each ingredient does

Bones
Release gelatin and minerals into the water during long simmering, giving body to the broth.
Onion
Adds savory sweetness and aroma as it softens and cooks into the broth.
Carrot
Contributes natural sweetness and body to the finished broth.
Celery
Adds a fresh, savory aroma that rounds out the broth's flavor.

The step that matters

Skimming the scum as the broth comes to a boil. Scum is coagulated protein and impurities. Removing it early keeps the broth clearer and less cloudy and prevents off flavors from setting into the liquid.

“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.

More bone broth recipes

Soup 18Beef 15Beef Soup 3 See all 45 →

You might also like

Mutton BrothMutton Broth292 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesHaricot MuttonHaricot Mutton59 recipes