Cow-heel

Ingredients

• 1 cow-heel
• 1 tablespoonful flour
• 1 tablespoonful chopped parsley
• 1 teaspoonful salt

Method

1. 1

   Rub the foot well with plenty of coarse salt; scald it with boiling water, scrape off all the small hairs.

2. 2

   Put it into a large saucepan, with enough cold water to cover it.

3. 3

   When the water boils, pour it away and put in fresh water; when the water boils again, skim it well and draw the saucepan to the side of the fire; simmer for about five hours; remove the meat from the bone; cut it into neat pieces.

4. 4

   Break the flour in a basin with a little cold water, remove the fat from the stock, and add about a quart of the stock to the flour and water.

5. 5

   Put this mixture into the saucepan with the pieces of meat and the salt.

6. 6

   Simmer gently for about ten minutes; add the parsley, and serve.

As published

This recipe was extracted from The school cookery book (1881), page 34. The excerpt below is the record exactly as published.

1 tablespoonful flour ; i quart hot water ; 1 tablespoonful vinegar ; y. teaspoonful salt ; 1 pinch pepper. Skin and scald the onion ; wash the lights in cold water and wipe them dry ; cut them into small pieces. Melt the dripping in a large stew-pan; brown the pieces well, stirring often. Pour the water into the stewpan with the vinegar, pepper, and salt ; add the onion and parsley. Bring to the boil ; simmer gently for two hours. Break the flour with cold water ; allow the stew to cool a little, add the flour and boil for three minutes. Serve hot. MEAT— STEWING. 75 stewed Tripe. — Required: i lb. tripe ; 3 onions > , 0® Cl n>ilk?; I pinch of salt ; . pmch of Cvthe tripe to soak all night in cold water ; next dav wash it in warm water with a piece of soda u dre size of a pea, bat do not let it soak in this, as the tda Will harden the tripe. Place the tnpe in plenty of cold water, bring to the boil ; if the waterdias m pleasant smell pour it away and place t 1 -■ in cold water, bring to the boil ; repeat dns till he trinp and water are quite sweet. 1 hen simmer gem y for 'five to six hours till the tripe is thoroughly tender. Skin and scald the onions, add them one hour before fhe tripe is ready. Break the flour with the milk ; add half a pint of the liquor the tripe has been boiled m bring to the boil and boil five minutes. Chop the onions ; cut the tripe into neat pieces, add to it t e sauce with the pepper, and salt, and serve^ The liquor tripe is boiled in is nutritious, and may be used instead of water for some of the cheap soups A little mustard relish (see recipe) may be taken with stewed tripe. In England, tnpe is generally par- boiled when sent from the butcher s. , Dressed Tripe. — Required: lb. boiled tripe, i/ lb. fat bacon; >4 teaspoonful chopped parsley; oz. flour; % pint of tripe liquor ; i dessert- spoonful ketchup; % teaspoonful salt; % teaspoon- Cut1 the tripe into neat oblong squares ; cut the rind off the bacon ; place a piece of bacon on eac piece of tripe; mix the pepper, salt, and parsley together; put a small portion on each piece. Rol up the pieces; tie them with string,; place them m a pan with some of the liquor the tnpewas boiled m Break the flour with cold water, add this and t 76 MEAT— FRYING. ketchup to the liquor; simmer for about half-an-hour. Remove the string; place the tripe neatly in a dish r pour the gravy round it; ornament each piece with a sprig ot parsley. C°w-hee1-— Required: i cow-heel; i tablespoonful flour; i tablespoonful chopped parsley • i teaspoonful salt.

Cook this with the app: pantry check, scaling, and the assistant.