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Veal Stock

A base liquid made by simmering veal, ham and bones in water with herbs and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Cut the veal and ham into small pieces.

  2. Chop the bones.

  3. Place the meat and bones in a large pot with 2 quarts of water.

  4. Add herbs, salt, and ground pepper to taste.

Simmer

  1. Simmer until the meat is tender but the liquid is not discolored.

  2. Add enough beef stock to cover the veal.

  3. Simmer for an additional 30 minutes.

  4. Skim off the fat.

  5. Strain the liquid through a fine sieve.

  6. Store in a covered pan.

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 + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 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
Collagen from the bones and connective tissue turns to gelatin, giving the stock body and mouthfeel.
Ham
Adds savory, salty depth and aroma to the broth.
Water
Extracts flavor and gelatin from the meat and bones as the base liquid.

The step that matters

Simmer gently without boiling. A gentle simmer keeps the liquid clear, while a hard boil emulsifies fat and proteins into the stock, making it cloudy and greasy.

“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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