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Recipe for Stock for Brown Soups

A stock made by simmering bullock's foot, herbs, vegetables, bones, and bread crust for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Recipe for Stock for Brown Soups

Ingredients

Directions

Make the stock

  1. Combine all strained white stock, bullock's foot, dried herbs, onion, garlic, cloves, allspice, pepper, salt, carrot, celery, cooked bones, bread crust, shallots, and water in a stock pot.

  2. Simmer for 4-5 hours without stopping.

Finish and strain

  1. Remove the bullock's foot and take off the flesh from the foot, then set the flesh aside.

  2. Return the bones to the pot.

  3. Simmer for an additional 2 hours, stirring well with a ladle.

  4. Strain into a pan, pressing the ingredients through a sieve.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Marjoram + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together688 recipes

    Shared aroma: terpineol (pine, woody).

  3. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

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

What each ingredient does

Bullock's foot
Adds gelatin and body, giving the finished stock a richer mouthfeel.
Cooked bones
Release collagen and minerals over long simmering, deepening flavour and body.
Onion
Adds savoury sweetness and aroma as it softens and browns in the stock.
Carrot
Contributes natural sweetness and aromatic depth to the stock.
Celery
Adds savoury, herbal aroma that rounds out the stock's flavour.
Dried herbs
Infuse the stock with aromatic herbal notes during the long simmer.

The step that matters

Simmering for 4-5 hours without stopping. Long, gentle simmering slowly extracts gelatin and flavour from bones and foot. Boiling hard or letting the pot stop and start can make the stock cloudy and less clear.

Swap the onion

How well each one fits the dish's main ingredients (marjoram, lemon, thyme, parsley, basil, clove, garlic):

  1. Shallotfits better
  2. Carrotfits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against marjoram, lemon, thyme, parsley, basil, clove, garlic. 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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