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White Stock

A clear white stock made from veal and pork, onions, celery, savory herbs, and pepper, simmered in cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

White Stock

Ingredients

Directions

Prepare

  1. Break up the bones and place the veal and pork in a large pot.

  2. Pour the cold water over the meat and set on the back of the range to soak.

Cook

  1. Bring to a boil slowly.

  2. Simmer and skim occasionally until half done.

  3. Add salt to taste and the vegetables.

  4. Finish cooking.

Strain and serve

  1. Strain through a fine sieve and serve.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 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

Knuckle veal
Releases gelatin and flavour into the water, giving the stock body.
Lean pork
Adds savoury meat flavour to the stock.
Celery
Contributes aromatic, savoury flavour to the stock.

The step that matters

Bring to a boil slowly. Heating gently from cold water lets proteins and fat rise to the surface in a controlled way, so they can be skimmed off. A rapid boil emulsifies fat into the liquid and clouds the stock.

Swap the clove

How well each one fits the dish's main ingredients (veal, pork, onion, pepper, butter, celery):

  1. Parsleyfits better
  2. Thymefits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against veal, pork, onion, pepper, butter, 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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