Jelly, Stock for
Ingredients
Directions
Prepare the feet
Scald the calf's feet in hot water for 3-4 minutes.
Scrape off the hair with a knife.
Divide the feet in half and remove the hoofs and fat between the toes.
Wash the feet in 2-3 waters.
Make the stock
Place the feet in a saucepan with 2 quarts of cold water.
Bring to a boil, removing scum as it rises.
Simmer gently for 5-6 hours until reduced by half.
Strain the stock and let it cool.
Remove the fat with a spoon dipped in boiling water.
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 collagen-rich connective tissue that breaks down into gelatin, giving the stock its jelly-like body.
- Cold water
- Extracts gelatin and flavour from the feet during long, gentle simmering.
The step that matters
Simmer gently for 5-6 hours until reduced by half. A hard boil makes the stock cloudy and emulsifies fat into it, while gentle simmering lets collagen slowly convert to gelatin and keeps the liquid clear.
“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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