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Calves' Feet Broth

A broth made by boiling calf's feet, seasoned with salt and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Calves' Feet Broth

Ingredients

Directions

Make the broth

  1. Cover the calves' feet with water in a pot.

  2. Boil the water down to half its original volume.

  3. Strain the liquid to remove solids.

  4. Skim off the fat from the surface.

Season and serve

  1. Season the broth with coarse sea salt and a little wine.

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

Calves' feet
Release gelatin and body into the water, giving the broth a rich, silky 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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