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Stock Made From Bones, Cooked and Uncooked

A clear stock made by simmering bones with optional vegetables, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stock Made From Bones, Cooked and Uncooked

Ingredients

Directions

Prepare

  1. Break the bones into pieces and place them in a saucepan.

  2. Add 1 quart of cold water for each pound of bones.

Simmer

  1. Bring the mixture slowly to a boil, adding salt and pepper to season.

  2. Skim the scum from the top using an iron spoon.

  3. If using vegetables, wash, peel, and cut them into pieces, then add them after skimming the stock.

  4. Cook the stock slowly for 5 to 6 hours, or keep it warm by the fire, adding scraps of meat and bones as available.

Strain and chill

  1. Strain the stock into a clean basin and refrigerate overnight to remove the fat.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Pepper + turniptop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 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

Bones
Release collagen, gelatin and flavour into the water during long, slow cooking.
Cold water
Extracts flavour and body from the bones as it heats gradually.
Vegetables
Add sweetness and aromatic depth to the finished stock.

The step that matters

Skim the scum from the top. Impurities and coagulated proteins rise as the liquid heats. Removing them early keeps the stock clear and clean-tasting rather than cloudy or bitter.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (pepper, carrot, turnip):

  1. Parsnipfits better
  2. Leekfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against pepper, carrot, turnip. 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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