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Veal Stock

A clear stock made from veal, bacon, vegetables, and herbs, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Chop the bacon and veal into small pieces.

  2. Place them in a stewpan with the water or beef stock and simmer for 30 minutes.

Make the stock

  1. Add the remaining stock, onion, carrot, herbs, celery, bruised peppers, nutmeg, and salt.

  2. Boil gently for 2 hours, skimming off any scum that forms.

Strain and cool

  1. Strain the stock into an earthen crock and let it cool.

  2. Once cool, remove the fat from the top.

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

    Shared aroma: myristicin (spice, warm).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Neck of veal
Releases gelatin and flavour into the liquid, giving the stock body as it simmers.
Bacon
Adds rendered fat and savoury, smoky depth to the base of the stock.
Onion
Contributes sweetness and aromatic flavour as it cooks slowly in the liquid.
Carrot
Adds subtle sweetness and aromatic body to the long-simmered stock.
Celery
Adds savoury, aromatic flavour that rounds out the stock.

The step that matters

Skimming during the long boil. Scum is coagulated protein and impurities that rise to the surface; removing them keeps the stock clear and clean-tasting. Letting it boil hard rather than gently can emulsify fat and cloud the liquid.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, beef, onion, carrot, celery, pepper):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Nutmegthe original

Fit is the average pairing score against veal, beef, onion, carrot, celery, pepper. 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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