Calf's-foot Stock
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Ingredients 4 ingredients
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
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- Ingredients--2 calf's feet.
- 4 pints of water.
- Method.--Cut each foot into four pieces.
- Blanch them by putting them in cold water and bringing them to the boil.
- Throw the water away, and well wash the feet.
- Put them into a saucepan, with four pints of water, and boil gently for five hours.
- Then strain the stock from the bones, and set it aside until the next day.
- The fat must then be carefully removed, or the stock will not clear.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve