Cassell's dictionary of cookery

! salt-spoonful of salt, a salt-spoonful of fresh. I mustard, a salt-spoonful of sifted sugar, and a 1 pinch of pepper. Bring it slowly to a boil, skim it well, and simmer it gently for four hours. Just before serving, thicken the gravy with a tea-spoonful of arrowroot mixed smoothly with a little cold water; add a wine-glassful of sherry, and serve immediately. Probable cost, 4d to 8d. each. Sufficient for two or three persons. Cow-heel, Fried.— Prepare a cow-heel as before ; simmer it gently for three hours, drain it, remove the bones, and cut it into convenient-sized pieces, about one inch and a half long. Mi.x some bread-crumbs with a little chopped parsley, salt, cayenne, and finely-shred lemon-rind. Dip the pieces in beaten egg, then in the bread-crumbs, and fry them in hot butter or dripping till brightly browned. Put them on a hot dish, and pour over them some good melted butter flavoured with lemon -juice. Probable cost of cow-heel, 4d. to 8d. each. Sufficient, one heel for two or three persons. Cow-heel, Fried with Onions.— Boil a cow-heel as in the last recipe ; take it up, remove the bones, and put the meat away to get cold ; then cut it into nice pieces, about a quarter of an inch in thickness and one inch and a half square. Cut about the same number of slices of Spanish onion, dip both onions and meat in a little frying-batter {see Batter), and fry them in boiling dripping or butter till brightly browned. Serve very hot. The onions must be turned about until they are sufficiently cooked. They will require a few minutes more than the moat. Time : three hours to boil the heel ; about twenty minutes to fry it and the onions. Probable cost, 4d. to 8d. each. Sufficient for two or three persons. Cow-heel Stock for Jelly.— Cow-heels may be substituted for calf's feet in making stock for jelly. It is best to stew the heels the day before you want to make the jelly, so that it may get cold, and be more thoroughly freed from fat and sediment. Buy two heels that have been well cleansed and scalded, but not boiled. Divide them into four, and pour over them three quarts of cold water, bring them slowly to a boil, skim the liquid carefully, and simmer it gently for seven hours, or until it is reduced to three pints. After this, proceed exactly as with stock made from calf's feet. If there is any doubt about the firmness of the jelly, an ounce of isinglass may be added. Cow-heels are cheaper than calf's feet, and quite as nourishing, though perhaps a trifle stronger in flavour. Probable cost, 4d. to 8d. each. Sufficient, two heels for thi-ee pints of stock. Cowslip Wine. — Allow three pounds of loaf sugar, the rind of an orange and a lemon, and the strained juice of a lemon to every gallon of water. Boil the sugar and water together for half an hour. Skim it carefully, then pour it over the rind and juice. Let it CBA (157) CRA stand until new-milk warm, add four quarts of cowslip pips or flowers, and to every six quarts of liquid put three large table-spoonfuls of fresh yeast, spread on toast. On the following day put the wine into a cask, which must be closely stopped. It will be fit to bottle or drink from tlie cask in seven weeks. Twentyfour or forty-eight hours to ferment ; seven weeks to remain in the cask. Probable cost, cowslips to be gathered in the meadows.