Cow-heel, Fried with Onions
From Cassell's dictionary of cookery, 1892
Serves 4
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 with Onions.— Boil a cow-heel as in the last recipe ; take it up, re- move 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
Cook this with the app: pantry check, scaling, and the assistant.