Calf' a -foot Stock
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Procure two calf s feet from the butcher.
- Lay them in a saucepan of scalding hot water for three or four minutes, then scrape off tho hair with the back of a knife.
- Divide thorn into halves, knock off the hoofs, remove the fat from between the toes, wash in two or three waters, and put them into a saucepan with two quarts of cold water.
- Bring them slowly to a boil, remove the scum as it rises, assist it to rise by throwing in a few drops of cold water when the liquid is on the point of boiling, and simmer gently for five or six hours, until tho liquid is reduced fully one-half.
- Strain it, and put it aside until cold.
- Before using it, remove the fat from it, with an iron spoon which has been dipped into boiling water.
- When as much fat as possible has been taken off, a cloth dipped in hot water and squeezed dry should be dabbed over the jelly, which should then be lightly dried.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Sieve