Calf's Foot Broth
Ingredients
Directions
Make the broth
Place the cleaned calf's feet in a large pot with 3 quarts of water.
Bring to a boil and let it reduce to 3 pints.
Strain the broth and set it aside to cool.
Finish and serve
Once cool, remove the fat from the surface.
Heat the broth as needed and season with salt and nutmeg if desired.
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 collagen into the water, giving the broth body and a gelling quality when cool.
- Water
- Extracts flavor and gelatin from the feet as it simmers and reduces into a concentrated broth.
The step that matters
Reducing the broth to 3 pints. Simmering slowly concentrates the gelatin and flavor. Boiling too hard can cloud the broth and make the reduction uneven, so keep it at a gentle simmer.
“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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