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Eich Stock

A clear meat and bone stock made with carrots, turnip, onion, celery, herbs, and bay leaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Eich Stock

Ingredients

Directions

Prepare

  1. Cut the meat from the bones and divide it into small, even pieces.

  2. Remove all fat.

  3. Break the bones and take out the marrow.

  4. Use 1 pint of cold water for every pound of meat and bone, plus an extra pint for every 4 pounds to account for evaporation.

  5. Add ½ teaspoon of coarse sea salt to help the scum rise.

  6. Place the meat and bones in a covered pot over heat.

Simmer

  1. Bring the mixture to a boil.

  2. Skim the surface occasionally.

  3. Pour in ½ cup of cold water from time to time to help the scum rise.

  4. Scrape the carrots.

  5. Pare the turnip.

  6. Wash the celery.

  7. Add the carrots, turnip, onion, celery, parsley, marjoram, thyme, bay leaf, and peppercorns to the pot.

  8. Let the stock simmer for 1 hour for every pound of meat and bone.

Strain and clarify

  1. After simmering, remove the pot from heat and strain the stock through a clean cloth in a sieve.

  2. Set aside to cool and remove the fat that collects on top.

  3. Wipe off any remaining fat with a cloth soaked in hot water before reheating.

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. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  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. Carrot + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Meat and bones
Release gelatin and savory flavor into the water during long simmering.
Coarse sea salt
Helps scum particles coagulate and rise so they can be skimmed off.
Onion
Adds sweet, savory depth to the stock as it simmers.

The step that matters

Skimming and adding cold water to the boil. Scum rises as proteins coagulate at the surface. Skimming removes it before it breaks up and clouds the stock, and cold water helps the scum separate and float.

Swap the onion

How well each one fits the dish's main ingredients (meat, carrot, turnip, clove, celery, parsley, marjoram):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against meat, carrot, turnip, clove, celery, parsley, marjoram. 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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