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Take one calf's foot, and separate from her bones and cartilage so that the bones still have some meat. All the bones must be crushed and add to the pot.
Pour three litres of water and simmer at least three hours. When the broth has cooled, remove the bones.
The next day, the bones need to cook again in two liters of fresh water for two hours.
Then pour in a pot of yesterday's broth and add the Bay leaf. Boil the broth for thirty minutes.
Before serving in the hot broth, add the chopped greens.