Happy to, but I just sort of do it by adding a-little-of-this-a-lot-of-that.
I ge a couple of packages of calves feet bones from my butcher. He doesn't sell the whole calf's foot, as I've seen in other recipes and pictures - there are about 4 or 5 1 1/2 bones per package. Generally they're pretty cleaan - if I see some stray hairs I scrape them off. I pit hem in a 4 quart put, cover with water (less than an inch above the tops). I add loads of garlic powder, (maybe 1 1/2 tbs?), a large diced onion, and salt. Then I let it cook a long, long time, up to 4 hours.
When it's well cooked the meat and gristle come off the bones easily. Throw away the bones. I then run the meat and gristle through an old Foley food mill that I have. Do they even make them any more? I find it gives a finer texture than my little fleishig food processor, where I'm always leery of making too fine a paste and end up with chunks.
I add it all back to the soup, stir, and pour into a pyrex dish. Then it goes in the refrigerator to set. Needs at least overnight to firm up.
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