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Calf's Foot Broth

A clear broth made by simmering cleaned calf's feet in water, seasoned with salt and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Calf's Foot Broth

Ingredients

Directions

Prepare

  1. Place the cleaned calf's feet in a large pot with 3 quarts of water.

  2. Bring the mixture to a boil.

  3. Reduce the liquid to 3 pints.

Strain and cool

  1. Strain the broth.

  2. Set the strained broth aside to cool.

  3. Once cool, remove the fat from the surface.

Serve

  1. Heat the broth as needed.

  2. Season the broth with salt and nutmeg to taste.

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
Release gelatin and collagen into the water, giving the broth body and a natural set when chilled.
Water
Carries the dissolved gelatin and flavor from the feet and concentrates as it reduces.

The step that matters

Reduce the liquid to 3 pints. Simmering concentrates the gelatin and flavor. Reducing too little leaves a thin broth, while boiling too hard can make it cloudy.

“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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