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Soup

Soyer's Stock for All Kinds of Soup

A veal stock made by simmering veal, ham, butter, and vegetables in water.

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. Rub the butter on the bottom of a large stewpan.

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

Make the stock

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

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

  3. Reduce heat to a gentle simmer 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 gelatin and body, so the finished stock feels rich and silky.
Ham or bacon
Adds savoury, salty depth to the stock's overall flavour.
Onions
Release sweetness and aroma as they cook slowly in the stock.
Celery
Contributes aromatic, savoury flavour to the base.
Carrot
Adds gentle sweetness and colour to the stock.

The step that matters

Skimming off grease and scum during the simmer. Fat and foam rise to the surface as the stock simmers. Removing them keeps the stock clear and stops it tasting greasy or cloudy.

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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