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Veal Stock

A clear broth made by simmering veal, bacon or ham, onions, carrots, and optional beef, then strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

  1. Place veal and bacon or ham in a stewpan, cover, and heat by the fire for 30 minutes until pale gold.

  2. Fill the stewpan with water and add onions, carrots, and beef if desired.

  3. Let it stew slowly until done, then strain through a fine sieve.

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

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 + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

  5. Onion + cherviltop 11% of all pairs
    Smell alikestrong
    Cooked together668 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal
Provides the main body and flavour of the stock as it simmers in water.
Bacon or ham
Adds smoky, savoury depth to the stock during the initial browning-style heating.
Onions
Contribute sweetness and aromatic flavour to the stock as it stews.
Carrots
Add gentle sweetness and aroma to the stock as it stews.

The step that matters

Heating the veal and bacon or ham until pale gold. Heating the meat until it just turns pale gold develops light savoury flavour before water is added. Overheating can darken and bitter the stock, so watch the colour closely.

Swap the chervil

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

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

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