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Soup

Calf's Foot Broth

A clear broth made by simmering a calf's foot in water with salt, pepper, and optional herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Calf's Foot Broth

Ingredients

Directions

Prepare

  1. Clean the calf's foot thoroughly.

  2. Place the foot in a pot and cover with water.

Simmer

  1. Bring to a boil, then reduce heat and simmer for several hours.

  2. Skim off any foam that forms on the surface.

Season and serve

  1. Season with salt, pepper, and herbs if desired.

  2. Strain the broth 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

What each ingredient does

Calf's foot
Releases collagen and gelatin into the water, giving the broth body and a silky mouthfeel.

The step that matters

Skimming the foam. Foam is made of coagulated proteins and impurities that rise during simmering. Removing it keeps the broth clear and clean-tasting.

“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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