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White Soup Stock

A clear stock made from veal and beef with vegetables and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

White Soup Stock

Ingredients

Directions

Prepare

  1. Wipe the meat and cut it into small pieces.

  2. Combine the meat with the cold water in a large pot.

  3. Add the onion, carrot, celery, peppercorns, bay leaf, thyme, cloves, and salt.

Simmer and strain

  1. Simmer for 5 hours.

  2. Strain the stock and let it cool.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Knuckle of veal
Collagen from the bones and connective tissue gives the stock body and a silky mouthfeel.
Lean beef
Adds meaty, savory flavor to the stock during the long simmer.
Onion
Contributes sweetness and savory depth as it softens and releases its flavor into the liquid.

The step that matters

Keep the simmer gentle. A rolling boil emulsifies fat and cloudies the stock, while a gentle simmer keeps it clear and lets collagen dissolve slowly for better body.

Swap the clove

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

  1. Parsleyfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

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