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Veal Stock

A clear stock made by simmering veal knuckle with salt, peppercorns, onion, herbs, and water for six hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Chop the knuckle of veal into small pieces and place in a clean stock pot.

  2. Cover the meat with cold water and bring to a slow boil.

  3. Add the salt and skim off any foam that forms.

Simmer and strain

  1. Reduce heat to maintain a steady boil and add the peppercorns, onion, and herb bundle.

  2. Boil steadily for 6 hours, then strain the stock.

Serve

  1. Use the stock as a base for soups and sauces, or reheat the meat in ½ pint of stock and serve with parsley butter sauce.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Clove + marjoramtop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal knuckle
Releases gelatin and savoury flavour into the water, giving the stock body and depth.
Onion
Adds sweetness and aromatic depth as it simmers into the stock.
White peppercorns
Contribute a mild, warm spiciness that rounds out the stock's flavour.

The step that matters

Skimming the foam after the salt is added. Foam is coagulated protein and impurities; removing it early keeps the stock clear and prevents off-flavours. Keeping the liquid at a gentle simmer, rather than a hard boil, also helps it stay clear.

Swap the peach

How well each one fits the dish's main ingredients (veal, onion, clove, parsley, marjoram, thyme):

  1. Lemonfits better
  2. Limefits better
  3. Orangefits better
  4. Peachthe original

Fit is the average pairing score against veal, onion, clove, parsley, marjoram, thyme. 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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