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Broth or Stock

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Veal and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Broth or Stock

Ingredients

Directions

  1. Use large bones of ox, knuckle of veal, and scrag of mutton bones, ensuring bones do not exceed one-sixth of the meat's weight.

  2. Combine undressed meat and trimmings in a stock-pot.

  3. Cover with water and simmer to make clear broth.

  4. Strain off the first yield of broth and add more water to the meat for a second yield.

  5. Transfer broth to an earthenware pan after cooking.

  6. Use a copper stock-pot, well tinned inside, or an earthenware jar in an iron saucepan if copper is unavailable.

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. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  2. Mutton + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together471 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

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Beef 501Mutton 391Chicken 336Veal 133Scotch 125Clam 50 See all 17 →

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