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Veal Stock

A clear broth made by simmering veal, bacon or ham, onions, carrots, and optional beef, strained and served with rice or vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and chervil match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 355 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Veal Stock

Ingredients

Directions

Prepare

  1. Place veal and bacon or ham in a stewpan, cover, and heat gently for 30 minutes until pale gold.

  2. Fill the stewpan with water and add onions, carrots, and beef if desired.

  3. Let it simmer slowly until fully cooked.

Finish

  1. Strain the stock through a fine sieve (tamis).

  2. For a lighter version for invalids, omit bacon and beef, and add chervil.

  3. Serve with rice or vermicelli.

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 + cherviltop 4% of all pairs
    Smell alikestrong
    Cooked together355 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Carrot + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 recipes

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

  5. Onion + cherviltop 11% of all pairs
    Smell alikestrong
    Cooked together668 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
Provides the main body and gelatin that give the stock its richness and mouthfeel.
Onions
Add aromatic sweetness and depth of flavour as they cook into the liquid.
Carrots
Contribute gentle sweetness and a rounded background flavour to the stock.
Bacon or ham
Adds smoky, savoury flavour that deepens the stock.

The step that matters

Heat the veal gently until pale gold. Gentle heat lightly browns the meat and its surface proteins without scorching, adding flavour while keeping the stock clean-tasting. Browning too hard can make the stock bitter and dark.

Swap the chervil

The recipe marks chervil as optional. How well each one fits the dish's main ingredients (veal, ham, onion, carrot, beef):

  1. Celeryfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Chervilthe original

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