Cow Heel (Plain)

Ingredients

• a cow-heel
• four quarts of cold water
• the juice of half a lemon
• a tablespoonful of chopped parsley
• pepper
• salt

Method

1. 1

   Simmer cow-heel in water for four hours, remove bones, thicken gravy with butter and flour, add lemon juice and parsley, boil briefly, and serve hot.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 130. The excerpt below is the record exactly as published.

Cow Heel (Plain). Procure from a tripe shop a cow-heel, which has been scalded (not boiled, or it will have lost nearly all its nourishment). Divide it into four parts, put it in a saucepan, cover with water, and simmer gently for four hours. Remove the bones. Thicken the gravy with a piece of butter rolled in flour, and put with it the juice of half a lemon, a tablespoonful of chopped parsley, pepper and salt to taste, boil all together for a few minutes, and serve hot. GAS COOKERY BOOK, 239 Ox Cheek Boiled, This dish is most economical and nourishing. Wash carefully a moderate sized cheek or half a large one. Soak in cold water for five or six hours. Let it drain, and rub well into it a teaspoonful of pepper mixed with a tablespoonful of salt. Put it into a saucepan with two onions and three sticks of celery, and four quarts of cold water

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