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Soyer's Stock for All Kinds of Soup

A veal and ham stock made by simmering meat, vegetables, and seasonings for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turnip and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Soyer's Stock for All Kinds of Soup

Ingredients

Directions

Prepare

  1. In a large stewpan, rub the butter on the bottom.

  2. Add the veal, ham or bacon, water, salt, onions, turnip, carrot, leek, and celery.

Make the stock

  1. Cover the stewpan and place it over a sharp fire, stirring occasionally until a thick glaze forms on the bottom.

  2. Fill the stewpan with cold water and bring it to a boil.

  3. Once boiling, reduce the heat and let it simmer gently for 3 hours, skimming off grease and scum.

  4. Strain the stock through a fine sieve and it's ready for use.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

  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

Veal knuckle
Provides collagen and gelatin that give the finished stock body and a rich mouthfeel.
Ham or bacon
Adds savoury, smoky depth to the stock's flavour.
Onions
Contribute sweetness and aromatic flavour as they cook slowly in the stock.
Butter
Fat that coats the pan bottom, helping the vegetables and meat start to brown and glaze.

The step that matters

Skimming off grease and scum while simmering. Fat and impurities rise to the surface during simmering; removing them keeps the stock clear and prevents a greasy, cloudy result.

Swap the clove

How well each one fits the dish's main ingredients (veal, egg, ham, butter, onion, turnip, carrot):

  1. Parsleyfits better
  2. Capersfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against veal, egg, ham, butter, onion, turnip, carrot. 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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