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Jelly Bkoth, Ob Jellv Stock

A stock made from veal, beef, poultry trimmings, stock, parsley, and green onions, simmered until meat is fully cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Jelly Bkoth, Ob Jellv Stock

Ingredients

Directions

  1. Place the knuckle of veal, lean beef, and any meat trimmings in a stock pot.

  2. Add 1 cup of stock and a bunch of parsley and green onions.

  3. Stew over gentle heat until the largest piece of meat is cooked through, with no blood on the knife when pierced.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

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

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

What each ingredient does

Veal knuckle
Provides collagen and gelatin that give the stock body and a jelly-like set when chilled.
Lean beef
Adds meaty flavour to the stock.
Poultry or meat trimmings
Add extra flavour and richness to the stock.

The step that matters

Stewing over gentle heat. Gentle heat lets collagen slowly convert to gelatin and keeps the stock clear. A rolling boil emulsifies fat into the liquid and makes the stock cloudy.

Swap the parsley

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

  1. Garlicfits better
  2. Celeryfits better
  3. Thymefits better
  4. Parsleythe original

Fit is the average pairing score against veal, beef, meat, onion. 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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