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Stock , and Clear Soups

A clear stock made from meat, bones, giblets, vegetables, celery, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and celery are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,880 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Stock , and Clear Soups

Ingredients

Directions

Prepare

  1. Ensure your stock pot is thoroughly clean by scalding it with hot water mixed with a lump of washing soda.

  2. Use soft water instead of hard water for better results.

Make the stock

  1. Place the broken bones at the bottom of the pot, then add the meat on top.

  2. Add the coarse sea salt and cover with cold water.

  3. Simmer gently without sudden temperature changes for the best flavor.

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. Meat + celerytop 18% of all pairs
    Smell alikelow
    Cooked together1,880 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Meat
Provides the main savory flavor and body of the stock as it simmers.
Broken bones
Release gelatin and minerals into the water, adding body and richness to the stock.
Fowl giblets
Add concentrated meaty flavor to the stock.

The step that matters

Simmer gently without sudden temperature changes. Boiling vigorously makes the stock cloudy because it emulsifies fat and breaks up proteins into fine particles. Gentle simmering keeps the broth clear and well flavored.

“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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