Cow-heel, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two or three persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 412. The excerpt below is the record exactly as published.
Cow-heel, Fried.— Prej^are a cow-heel as befon> ; simmer it gently for three houi'S, drain it, remove the bones, and cut it into con- venient-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
Cook this with the app: pantry check, scaling, and the assistant.