(7) Pry an onion, two or three sprigs of parsley, and a stalk of celery, finely chopped, in butter ; add 2 table-spoonfuls of salt, eight or nine peppercorns, two bay-leaves, a few cloves, 1 pint of vinegar, and 2qts. of boiling water. Boil for twenty minutes, strain, and put it by till wanted for use. COUTEAU JULIENNE. — A French-made knife used especially for cutting vegetables into slireds for Julienne soup. There are several kinds of knives used for the same purpose, almost every cook having a special fancy to his own. For general purposes an ordinary cook’s knife answers well in skilful and careful hands. COVERS. — Irrespective of dish and other covers, there is a meaning to this word which gives it some importance in table-service. It is described in Webster’s Dictionary as “ the table furniture for the use of one person at a meal,” and involves therefore a variety of subjects that will be better treated under the general heading of Table-service. COW-HEELS. — In Scotland these are more generally known as ox-feet ; but as it is difficult or impossible to judge whether the feet or heels belonged to the male or female species, and both are precisely similar so far as culinary purposes are concerned, the subject is treated generally under this head, excepting, of course, those known as Calf’s feet. There are many ways of prepar- ing Cow-heels, for the table, and as they are generally sold already parboiled, or blanched, it will be taken for granted throughout the following receipts that, unless specially mentioned, the feet have been previously cooked. If the feet are quite raw, they will require some hours’ steady boiling, and a capital stock will result. As a light and digestible food, Cow-lieels, well cooked, are strongly re- commended, and for preparing dishes for invalids they are invaluable. The feet of the neat, or young cow, require precisely the same treatment. Cow-heel Fritters. — (1) Cut some boiled Cow-heels in thick slices, dip them in beaten egg, roll in breadcrumbs, and fry till light brown in boiling fat. Fry some slices of onions, put them in the centre of a hot dish, arrange the pieces of heel round, and serve ; or they may be garnished with fried parsley✪ Cow-heel Fritters. (2) Cut up some boiled Cow-heels in convenient pieces, and dip them in frying batter ; heat some lard in a frying-pan, and when boiling drop the pieces of feet in and fry them brown. Put them when done on a hot dish, and serve. These make a tasty breakfast relish. Cow-heel Jelly. — Get an unskinned Cow-heel, cut the foot through the joints, chop the long bone, and remove the fat ; wash it well, put it in a saucepan, cover with cold water, and boil for ten minutes. Strain off the water and wash it again. Put it in an enamelled saucepan, cover it with cold water, and stew gently for six hours, skimming it continually. When done, strain the stock into a basin, let it get cold, and skim off the fat. In using the jelly be careful not to mix the sediment✪ Cow-heel Jelly with it.

AI-modernized reading of the original text

(7) Pry an onion, two or three sprigs of parsley, and a stalk of celery, finely chopped, in butter ; add 2 table-spoonfuls of salt, eight or nine peppercorns, two bay-leaves, a few cloves, 1 pint of vinegar, and 2qts. of boiling water. Boil for twenty minutes, strain, and put it by till wanted for use. COUTEAU JULIENNE. — A French-made knife used especially for cutting vegetables into slireds for Julienne soup. There are several kinds of knives used for the same purpose, almost every cook having a special fancy to his own. For general purposes an ordinary cook’s knife answers well in skilful and careful hands. COVERS. — Irrespective of dish and other covers, there is a meaning to this word which gives it some importance in table-service. It is described in Webster’s Dictionary as “ the table furniture for the use of one person at a meal,” and involves therefore a variety of subjects that will be better treated under the general heading of Table-service. COW-HEELS. — In Scotland these are more generally known as ox-feet ; but as it is difficult or impossible to judge whether the feet or heels belonged to the male or female species, and both are precisely similar so far as culinary purposes are concerned, the subject is treated generally under this head, excepting, of course, those known as Calf’s feet. There are many ways of preparing Cow-heels, for the table, and as they are generally sold already parboiled, or blanched, it will be taken for granted throughout the following receipts that, unless specially mentioned, the feet have been previously cooked. If the feet are quite raw, they will require some hours’ steady boiling, and a capital stock will result. As a light and digestible food, Cow-heels, well cooked, are strongly recommended, and for preparing dishes for invalids they are invaluable. The feet of the neat, or young cow, require precisely the same treatment. Cow-heel Fritters. — (1) Cut some boiled Cow-heels in thick slices, dip them in beaten egg, roll in breadcrumbs, and fry till light brown in boiling fat. Fry some slices of onions, put them in the centre of a hot dish, arrange the pieces of heel round, and serve ; or they may be garnished with fried parsley. (2) Cut up some boiled Cow-heels in convenient pieces, and dip them in frying batter ; heat some lard in a frying-pan, and when boiling drop the pieces of feet in and fry them brown. Put them when done on a hot dish, and serve. These make a tasty breakfast relish. Cow-heel Jelly. — Get an unskinned Cow-heel, cut the foot through the joints, chop the long bone, and remove the fat ; wash it well, put it in a saucepan, cover with cold water, and boil for ten minutes. Strain off the water and wash it again. Put it in an enamelled saucepan, cover it with cold water, and stew gently for six hours, skimming it continually. When done, strain the stock into a basin, let it get cold, and skim off the fat. In using the jelly be careful not to mix the sediment with it.

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