To Make the Stock Fob Jelly, and to Clahipy It
Ingredients
Directions
Prepare the feet
Scald the calf's feet to remove the hair.
Slit the feet in two and remove the fat between the claws.
Wash the feet well in warm water.
Make the stock
Place the feet in a stewpan with the cold water.
Gradually bring the mixture to a boil.
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 feet
- Provide gelatin, which dissolves into the liquid and sets it into a jelly as it cools.
- Water
- Extracts gelatin and collagen from the feet, forming the base of the stock.
The step that matters
Bringing the mixture to a boil gradually. Heating slowly lets collagen in the feet convert to gelatin and dissolve gradually into the water. Rapid boiling can cloud the stock and make it harder to clarify.
“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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