Cow-heel Jelly
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 501. The excerpt below is the record exactly as published.
Cow-heel Jelly. — Get an unskinned Cow-heel, cut the foot through the joints, chop the long bone, and remove the fat ; wash it well, put it in a saucepan, cover with cold water, and boil for ten minutes. Strain off the water and wash it again. Put it in an enamelled saucepan, cover it with cold water, and stew gently for six hours, skimming it continually. When done, strain the stock into a basin, let it get cold, and skim off the fat. In using the jelly be careful not to mix the sediment
Cook this with the app: pantry check, scaling, and the assistant.