Calf's Foot Stock for Jelly
Ingredients
Directions
Make the stock
In a saucepan, combine the calf's feet and water.
Boil gently for 6 to 7 hours until the liquid reduces by half.
Strain the liquid and let it cool until it becomes stiff.
Defat and use
Remove all fat by pouring 1 cup of boiling water over the stock.
Place a piece of blotting paper on top to absorb any remaining grease.
Leave the sediment behind when using the stock.
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
- Release gelatin and body into the water, so the cooled liquid sets firm.
- Water
- Extracts gelatin and flavour from the feet during the long gentle boil.
The step that matters
Boil gently for 6 to 7 hours until the liquid reduces by half. A hard, rapid boil can emulsify fat into the liquid and cloud the stock. A gentle simmer keeps it clear and extracts gelatin slowly, so the cooled stock sets properly.
“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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