Skip to main content
Main

W Hite Stock

A clear white stock made from veal or knuckle of veal, water, coarse sea salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Veal and sugar are a kitchen classic. They rank in the top 43% of all ingredient pairs, and cooks put them together in 1,001 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

W Hite Stock

Ingredients

Directions

Make the stock

  1. Combine veal or knuckle of veal with water in a large pot.

  2. Add coarse sea salt and sugar to the pot.

  3. Bring the mixture to a boil.

Strain and finish

  1. Strain the stock to remove solids.

  2. Clear any fat and grease from the surface.

  3. If necessary, clarify the stock.

  4. Pour the stock into several basins for better preservation.

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 + sugartop 43% of all pairs
    Smell alikelow
    Cooked together1,001 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal or knuckle of veal
Provides collagen and gelatin that give the stock body and a silky mouthfeel.
Water
Extracts flavor and gelatin from the veal as it simmers, forming the stock base.
Coarse sea salt
Seasons the stock so its flavor is balanced.

The step that matters

Clear any fat and grease from the surface. Fat that stays in the stock can make it cloudy and greasy. Skimming it off while the stock is hot and before straining keeps the liquid clean and clear.

“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.

More white stock recipes

Soup 6 See all 61 →

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes