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Stock, White

A clear veal stock made by simmering veal bones, lean veal, vegetables, and bouquet garni for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Celery and turnip are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,418 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stock, White

Ingredients

Directions

Prepare

  1. Chop and wash the veal bones, then place them in a white-lined pan with the cut veal.

  2. Add water and bring to a boil.

Simmer and finish

  1. Add salt, vegetables, and bouquet garni, then skim the surface well.

  2. Boil gently for 3 to 4 hours.

  3. Strain the stock before using.

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. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + celerytop 18% of all pairs
    Smell alikelow
    Cooked together2,336 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Veal bones
Release gelatin and body into the water as they simmer, giving the stock richness.
Lean veal
Adds meaty flavour to the stock during the long simmer.
Onion
Contributes sweetness and aroma as it cooks into the stock.
Celery
Adds savoury, aromatic flavour to the stock.

The step that matters

Skim the surface well. Skimming removes coagulated proteins and fat that rise as foam, keeping the stock clear and preventing a greasy or cloudy result.

Swap the onion

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

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

Fit is the average pairing score against veal, celery, 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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