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Drink

Calf’s- Feet Broth

A clear broth made by boiling calf's feet in water, then simmering until reduced, strained, and served warm with wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Calf’s- Feet Broth

Ingredients

Directions

Make the broth

  1. Boil the calf's feet in 4 quarts of water with a little salt.

  2. Let it boil first, then simmer until the liquid is reduced by half.

  3. Strain the broth and remove the fat.

Serve

  1. Serve warm, adding a tea-cupful at a time with either white or port wine.

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 feet
Collagen breaks down into gelatin during long simmering, giving the broth body and a silky mouthfeel.

The step that matters

Simmering until reduced by half. Reducing by half needs a gentle simmer rather than a hard boil. A rolling boil can cloud the broth and reduce it unevenly, while slow simmering extracts gelatin cleanly and concentrates flavor gradually.

“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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