Calf' s-foot Stock
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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
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- 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 the hair with the back of a knife.
- Divide them 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 seum 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 the liquid is reduced fully one-half.
- Strain it, and put it aside until cold.
- It is well at this point to measure out the quantity which will be required next day to make jelly, allowing a little more for fat and sediment.
- If this is not done, time will be lost in liquefying the jelly, in order to measure it, and afterwards letting it get cold again.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve