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Another Way of Procuring Stock

A stock made by simmering beef, mutton, veal, fowl, bacon, herbs, pepper, onion, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Another Way of Procuring Stock

Ingredients

Directions

Prepare

  1. Cut the meat into small pieces.

  2. Place beef at the bottom of a deep saucepan, followed by mutton, then a piece of lean bacon, sweet herbs, whole black and white pepper, and sliced onion on top.

Cook

  1. Cover the saucepan tightly and heat for a few minutes, shaking the pan occasionally.

  2. Pour in enough boiling water to cover the meat slightly.

  3. Stew gently until the flavors meld.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Beef
Provides the main meaty flavor and body as its collagen softens during gentle stewing.
Mutton
Adds richer meat flavor to the broth as it cooks slowly in the water.
Lean bacon
Adds savory, smoky depth to the broth.
Sweet herbs
Contribute aromatic flavor that infuses the liquid during stewing.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, mutton, veal, pepper, onion):

  1. Garlicfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against beef, mutton, veal, pepper, onion. 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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Beef 226Fish 91Soup 71White 61Brown 56Vegetable 53 See all 10 →

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