Name: A Clear Brown Stock for Gravy-soup or Gravy
Ingredients: 1 knuckle of veal; 1 pound lean beef, sliced; 1 pound lean gammon of bacon, sliced; 2 or 3 scraped carrots, sliced; 2 onions, sliced; 2 turnips, sliced; 2 heads of celery, sliced; 2 quarts water

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

A Clear Brown Stock for Gravy-soup or Gravy

Ingredients

Directions

Make the stock

Place the veal, beef, and bacon in a large stew pan.
Add the carrots, onions, turnips, celery, and water.
Stew the mixture until the meat is tender, but do not let it brown.

Finish

For brown gravy, add some coloring and boil for a few minutes.

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.

Carrot + celerytop 1% of all pairs

Smell alikestrong

Cooked together10,173 recipes

Shared aroma: myristicin (spice, warm).
Carrot + turniptop 1% of all pairs

Smell alikestrong

Cooked together8,002 recipes

Shared aroma: coumarin (sweet, hay).
Turnip + celerytop 2% of all pairs

Smell alikemoderate

Cooked together4,418 recipes

Shared aroma: coumarin (sweet, hay).
Onion + turniptop 5% of all pairs

Smell alikestrong

Cooked together7,585 recipes

Shared aroma: coumarin (sweet, hay).
Carrot + oniontop 6% of all pairs

Smell alikemoderate

Cooked together21,601 recipes

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

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

What each ingredient does

Veal knuckle: Gives body and gelatin, so the stock becomes rich and lightly thickened.
Lean beef: Adds meaty flavor as it slowly releases its juices into the liquid.
Gammon of bacon: Contributes savory, salty depth to the stock.
Onions: Add sweetness and aromatic flavor as they soften in the liquid.
Carrots: Add gentle sweetness and aroma to the stock.

The step that matters

Stew without browning. Keeping the heat low and the liquid simmering gently keeps the stock clear. Vigorous boiling or browning the meat would cloud the liquid and darken its flavor, which is why the stock is called clear.

Swap the onion

How well each one fits the dish's main ingredients (veal, beef, carrot, turnip, celery):

Leekfits better
Parsnipfits better
Onionthe original
Spinachfits about as well

Fit is the average pairing score against veal, beef, carrot, turnip, celery. 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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A Clear Brown Stock for Gravy-soup or Gravy