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A clear broth made by simmering water with mace, peppercorns, sugar, and veal or beef and mutton bones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Stock

Why it works: Mace and veal are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,761 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Stock

Ingredients

Directions

Make the stock

  1. Combine water, mace, peppercorns, and sugar in a saucepan.

  2. Simmer for up to 5 hours without boiling.

  3. If not finished in one day, transfer to a bowl and refrigerate overnight.

Clean up and store

  1. Wash and dry the saucepan before reusing.

  2. Store in a cool place and reheat daily in summer.

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.

Photo for illustrative purposes only · Contact us to use it

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. Mace + vealtop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Mace + sugartop 34% of all pairs
    Smell alikelow
    Cooked together6,096 recipes
  3. Sugar + vealtop 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

Water
Acts as the liquid that carries flavour and gelatin out of the bones.
Veal bones or beef and mutton bones
Release gelatin and savoury flavour into the liquid during long, gentle simmering.

The step that matters

Simmer without boiling. A gentle simmer keeps the stock clear. Boiling churns fat and fine particles into the liquid, making it cloudy and greasy.

Swap the mace

How well each one fits the dish's main ingredients (sugar, veal):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits better
  4. Macethe original

Fit is the average pairing score against sugar, veal. 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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