Cow-heel for Invalids

Ingredients

• a fresh cow-heel
• one pint and a half of cold water
• a salt-spoonful of salt
• a salt-spoonful of fresh mustard
• a salt-spoonful of sifted sugar
• a pinch of pepper
• a teaspoonful of arrowroot
• a wine-glassful of sherry

Method

1. 1

   Clean and scald the cow-heel, simmer in water with salt, mustard, sugar, and pepper for 4 hours.

2. 2

   Thicken gravy with arrowroot and add sherry before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 411. The excerpt below is the record exactly as published.

Cow-heel for Invalids.— Take a frosh icow-heel, cleanse and scald it, and remove the i"at from between the claws. Do not have one already boiled at the tripo shop, as was j said iu the last recipe, or it will not be so j nourishing. Put it into a saucepan with j one pint and a half of cold water, and add a. ! 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 hoiu's. Just before serving, thicken the gravy with a tea-spoonful of arrowroot mixed smoothly with a little cold water; add a wine-glassful of shen-y

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