Calf’s Foot Soup

Put the calf’s foot, soup vegetables and spices in cold water and simmer on low fire until the meat separates from the bone (at least 2 hours, in former times the soup simmered on the warm kitchen stove for a whole day). Drain the soup. Remove the bones. Cut off the bone skins and meat and return to the clear soup. When the soup has cooled, it will gel.

It is a good idea to make a larger batch the day the butcher has calves’ feet and store it in the refrigerator as a week’s supply once it has cooled.

Tip: Stock up on high-quality spices – it pays off!

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