Calf's-Foot Broth

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.25 pints
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Stew the calf's foot in the water until the liquid is half wasted, removing any scum that rises to the surface.
  2. Set the mixture aside in a basin until completely cold.
  3. Remove all fat from the surface.
  4. Warm up about 1/2 pint of the broth.
  5. Add the butter, sugar, and a very small quantity of grated nutmeg to the warmed broth.
  6. Remove the mixture from the fire for a minute or two.
  7. Add the beaten yolk of the egg.
  8. Keep stirring the mixture over the fire until it thickens, but do not allow it to boil again after the egg is added, as it will curdle and spoil the broth.
Original Text
CALF'S-FOOT BROTH. 1862. INGREDIENTS.—1 calf's foot, 3 pints of water, 1 small lump of sugar, nutmeg to taste, the yolk of 1 egg, a piece of butter the size of a nut. Mode.—Stew the foot in the water, with the lemon-peel, very gently, until the liquid is half wasted, removing any scum, should it rise to the surface. Set it by in a basin until quite cold, then take off every particle of fat. Warm up about 1/2 pint of the broth, adding the butter, sugar, and a very small quantity of grated nutmeg; take it off the fire for a minute or two, then add the beaten yolk of the egg; keep stirring over the fire until the mixture thickens, but do not allow it to boil again after the egg is added, or it will curdle, and the broth will be spoiled. Time.—To be boiled until the liquid is reduced one half. Average cost, in full season, 9d. each. Sufficient to make 1-1/4 pint of broth. Seasonable from March to October.
Notes
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