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Hutton-stock for Soups

A hearty beef and mutton stock flavored with vegetables, herbs, and spices, simmered for six hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hutton-stock for Soups

Ingredients

Directions

Prepare

  1. Combine equal parts of beef and mutton with a small portion of ham or dried beef.

  2. Add necks of fowls or bones from an uncooked joint for extra flavor.

  3. Pour 1 to 1½ gallons of cold water for each pound of meat.

Make the stock

  1. Skim the liquid well as it begins to boil.

  2. Add 1½ oz of salt, celery, onions, turnips, carrots, thyme, parsley, peppercorns, cloves, and mace.

  3. Reduce heat and simmer gently for about 6 hours.

Strain and finish

  1. Strain the stock and let it cool, removing all fat 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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Beef
Gives the stock its main meaty body and rich savory flavor.
Mutton
Adds deeper, richer meat flavor and body to the stock.
Onions
Contribute sweetness and aromatic depth as they cook slowly in the liquid.
Carrots
Add natural sweetness and a rounder, mellow flavor to the stock.
Celery
Adds aromatic, savory depth to the simmering liquid.

The step that matters

Skim the liquid as it begins to boil. Proteins and fat rise to the surface as the liquid heats. Skimming them early keeps the stock clear and prevents greasy, cloudy broth.

Swap the onion

How well each one fits the dish's main ingredients (beef, mutton, turnip, carrot, celery, thyme, parsley):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against beef, mutton, turnip, carrot, celery, thyme, parsley. 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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