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To Make Stock for White Soup and Gravies

A veal stock made by simmering veal knuckles, onions, salt, and water for six hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,841 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Make Stock for White Soup and Gravies

Ingredients

Directions

Make the stock

  1. Combine veal, onions, salt, and water in a large pot.

  2. Boil for 6 hours.

Strain and store

  1. Strain the stock into a stone jar.

  2. Store in a cold place.

  3. Once cold, remove the fat from the surface.

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. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

What each ingredient does

Veal knuckles or shins
Release gelatin and savory flavor into the water during long simmering, giving body to the stock.
Onions
Add sweetness and aromatic flavor to the stock as they cook.

The step that matters

Remove the fat once cold. Fat floats on the surface and can make the stock greasy. Chilling it solidifies the fat into a layer that lifts off cleanly, while the gelatin keeps the stock body.

“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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