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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Calf's-Foot Broth this week, and I must admit, I was a bit skeptical about the humble calf's foot as a star ingredient. But I was pleasantly surprised by the rich, gelatinous texture it imparted to the broth. I found that the nutmeg added a warm, fragrant note that cut through the richness nicely, and the egg yolk created a velvety smoothness that was delightfully comforting. The most surprising part was how the lemon peel infused the broth with a bright, citrusy undertone, elevating the humble ingredients to something quite special. This recipe is perfect for the comfort-seeker looking to cozy up with a steaming bowl of nostalgia. The process is simple enough for a weeknight cook, but the results feel special and indulgent. I served mine with a drizzle of truffle oil and a sprinkle of fresh chives for a modern twist. The broth was so comforting and soothing, it was the perfect antidote to a chilly evening.
