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Stock for Soup

A veal stock made with bones, meat, vegetables, and aromatics simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stock for Soup

Ingredients

Directions

Prepare

  1. Crack the bones and cut the meat into 3-4 inch pieces.

  2. Place the meat in a stock pot with salt, pepper, and water.

Simmer

  1. Cook slowly for 1 hour. Increase heat.

  2. After 2 hours, add the vegetables and cloves stuck into the onions.

  3. Cook gently for 8 more hours.

  4. Strain the stock.

  5. Let it cool.

Finish and store

  1. The next day, remove the fat and clear jelly.

  2. Boil for 1 hour.

  3. Pour into quart jars or pitchers.

  4. Store in a very cold place.

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

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

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

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 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

Veal knuckle
Bones and meat release gelatin and flavor into the long-simmered stock.
Old fowl
Adds deep poultry flavor and body to the stock during the long simmer.
Carrots
Contribute sweetness and aroma to the stock's flavor base.
Celery
Adds aromatic savory notes to the stock's flavor base.
Tomatoes
Add acidity and a subtle savory depth to the stock.

The step that matters

Cool and remove the fat and clear jelly the next day. Stock chilled overnight sets into a gel and fat solidifies on top, so it can be lifted off cleanly. Skipping the chill leaves greasy, cloudy stock.

Swap the mace

How well each one fits the dish's main ingredients (veal, carrot, celery, clove, pepper, parsley, tomato):

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

Fit is the average pairing score against veal, carrot, celery, clove, pepper, parsley, tomato. 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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