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Veal Stock

A clear stock made from veal, bacon or ham, water, onion, carrot, and optional beef, served with rice or vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and chervil match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 355 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Combine veal and bacon or ham in a stewpan. Cover and heat over the fire for 30 minutes until pale gold.

Make the stock

  1. Add water, onion, carrot, and beef if using. Simmer slowly until done.

  2. Strain the stock through a fine sieve.

Serve

  1. For a lighter version for invalids, omit bacon and beef, and add chervil.

  2. Serve with rice or vermicelli.

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 + cherviltop 4% of all pairs
    Smell alikestrong
    Cooked together355 recipes

    Shared aroma: methyleugenol (clove, spice).

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

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

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Provides the main meaty flavour and body of the stock as it simmers.
Onion
Adds sweetness and aromatic depth to the stock as it cooks.
Carrot
Contributes gentle sweetness and aroma to the simmering liquid.
Beef
Adds extra meaty richness and depth to the stock when used.

The step that matters

Simmer slowly. Gentle simmering draws flavour and gelatin from the meat and bones while keeping the stock clear. A hard boil makes it cloudy and greasy, so it should barely bubble.

Swap the chervil

The recipe marks chervil as optional. How well each one fits the dish's main ingredients (veal, ham, onion, carrot, beef, rice):

  1. Celeryfits better
  2. Parsleyfits better
  3. Turmericfits better
  4. Chervilthe original

Fit is the average pairing score against veal, ham, onion, carrot, beef, rice. 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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