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Soup

Stock, White

A clear veal stock made with bones, ham, vegetables, herbs, and seasonings, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Stock, White

Ingredients

Directions

Prepare

  1. Cut the veal and place it with the bones and poultry trimmings, and the ham in a stewpan rubbed with butter.

  2. Moisten with ½ cup of water and simmer until the gravy begins to flow.

Simmer and strain

  1. Add 4 quarts of water and the remaining ingredients; simmer for 5 hours.

  2. Skim and strain carefully through a fine sieve before 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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Knuckle of veal
Releases gelatin and savoury flavour into the stock as it simmers, giving body.
Poultry trimmings
Add collagen and savoury meaty flavour, helping the stock set and taste rich.
Lean ham
Contributes savoury, salty depth to the stock's overall flavour.
Onions
Add sweetness and aromatic depth as they cook down in the liquid.

The step that matters

Moisten and simmer the gravy before adding water. Cooking the bones and meat gently in a small amount of water draws out juices and forms a concentrated gravy that browns slightly, building deeper flavour in the finished stock.

Swap the mace

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

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

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