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A clear soup made from simmered bones and meat, thickened with butter and flour, served over toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Celery and summer savory match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 106 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Soups

Ingredients

Directions

Make the stock

  1. Simmer fresh bones and raw meat in water for 5-6 hours without boiling.

  2. Skim off any grease and let the stock cool overnight until it becomes jelly.

Finish the soup

  1. The next day, reheat the stock and add chopped or grated vegetables, salt, pepper, and celery seed.

  2. Mix butter with flour to create a thickening paste and add it to the soup.

  3. Serve the soup over small squares of toasted bread.

  4. Enhance flavor with sauces, herbs, or optional ingredients like lemon.

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. Celery + summer savorytop 4% of all pairs
    Smell alikestrong
    Cooked together106 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Flour + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  5. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Fresh bones
Release gelatin and savory flavor into the water during long, gentle simmering.
Raw meat
Adds meaty flavor and savoriness to the stock as it simmers.
Flour
Thickens the soup when cooked with butter into a paste.
Butter
Enriches the soup with fat and works with flour to form a thickening roux-style paste.
Vegetables
Contribute sweetness, aroma and body to the broth as they cook.

The step that matters

Simmer without boiling. Gentle simmering draws gelatin and flavor from bones and meat while keeping the stock clear. A rolling boil emulsifies fat into the liquid and clouds the broth.

Swap the summer savory

The recipe marks summer savory as optional. How well each one fits the dish's main ingredients (meat, pepper, celery, butter, flour, bread, sauce):

  1. Parsleyfits better
  2. Capersfits better
  3. Thymefits about as well
  4. Summer savorythe original

Fit is the average pairing score against meat, pepper, celery, butter, flour, bread, sauce. 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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