Calfs Foot Stock
Ingredients
Directions
Prepare
Split the calf's feet and place them in a pot with the water.
Simmer and strain
Simmer gently for five hours, skimming frequently.
Strain the stock through a fine sieve or cloth dipped in cold water into an uncovered earthen pan.
Chill and skim
Refrigerate overnight and remove any fat that solidifies on top.
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 collagen that give the stock its body and setting quality when chilled.
- Water
- Carries the dissolved gelatin and flavour out of the feet during slow simmering.
The step that matters
Simmer gently for five hours, skimming frequently. A rolling boil emulsifies fat into the liquid and can make the stock cloudy. Gentle simmering keeps it clear while gelatin slowly dissolves, and skimming removes impurities that rise to the surface.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.