Calf's Feet Broth
Ingredients
Directions
Make the broth
Boil two calf's feet in two quarts of water until the liquid is reduced by half and the meat has dropped to pieces.
Strain the broth into a deep dish or pan and set it aside to cool.
When the broth has congealed, carefully remove all the fat.
Finish the jelly
Put a teacupful of the jelly into a sauce pan and set it on hot coals.
When the jelly has nearly boiled, stir in the beaten yolk of an egg by degrees, then remove it from the heat immediately.
Optionally add a little sugar, grated lemon peel, and nutmeg.
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. See the original page.
Explore the science
What each ingredient does
- Calf's feet
- Break down into gelatin, which thickens the broth and lets it set into a jelly when cooled.
- Egg yolk (in the method)
- Enriches and thickens the warm jelly, giving it a smoother, richer body.
The step that matters
Adding the egg yolk. Stir the yolk in slowly, by degrees, and take the pan off the heat as soon as the jelly nearly boils. High heat or a sudden addition can scramble the egg, leaving lumps instead of a smooth, creamy texture.
“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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