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Soup

Clear, Pale, Gravy-soup or Stock

A clear, pale soup made from ham, veal, beef, vegetables, and herbs, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 ↓

Clear, Pale, Gravy-soup or Stock

Ingredients

Directions

Prepare

  1. Rub a deep stewpan or soup pot with butter.

  2. Add the ham, veal, and beef, and cook over medium heat until browned.

Make the soup

  1. Add the bones and gradually pour in the boiling water.

  2. Skim off any scum that rises and add a pint of cold water at intervals.

  3. Once the scum stops appearing, add salt, onions, carrots, turnips, celery, herbs, cloves, white pepper, and mace.

  4. Let the soup boil gently for 5 to 6.5 hours.

Strain and serve

  1. Strain the soup through a fine cloth in a sieve.

  2. Once cooled, remove any fat from the top and heat the desired amount for serving.

  3. Add salt if needed and a few drops of chili or cayenne vinegar before serving.

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

Veal
Its bones and meat release gelatin and savory flavor, giving the broth body and depth.
Lean beef
Browning and long simmering build a rich, meaty flavor and body in the broth.
Ham
Browned first, it adds a salty, savory depth to the broth.
Onions
Softened in the long simmer, they add sweetness and aromatic base flavor.
Carrots
Slow cooking releases their natural sweetness, rounding out the broth.
Celery
Adds a fresh, aromatic vegetable flavor to the broth.

The step that matters

Let the soup boil gently. A hard, rolling boil churns fat and fine particles into the liquid, clouding the broth. A gentle simmer lets them rise and be skimmed off, keeping the soup clear.

Swap the clove

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

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

Fit is the average pairing score against ham, veal, beef, onion, 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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