Cow-heel Soup

Ingredients

• two Cow-heels
• 1 lb. of salt pork
• 5 pints of clear broth
• the juice and chopped rind of one lemon
• seasoning to taste of chopped herbs
• 1 pint of rich gravy
• 1/2 pint of white wine
• six hard-boiled eggs
• twelve small forcemeat balls
• season to taste with salt
• black pepper
• cayenne

Method

1. 1

   Cut two Cow-heels and 1 lb. of salt pork into small pieces, put them in a stone jar with 5 pints of clear broth, the juice and chopped rind of one lemon, and seasoning to taste of chopped herbs and parsley.

2. 2

   Cover the jar, stand it in a moderate oven, and leave it for some hours until the goodness is well drawn out of the meat.

3. 3

   Afterwards strain the soup into a stewpan, and mix with it 1 pint of rich gravy, 0.5 pint of white wine, six hard-boiled eggs cut into halves, and twelve small forcemeat balls; season to taste with salt, black pepper, and cayenne.

4. 4

   Boil up the soup, turn it into a soup-tureen, and serve with a plate of sippets of toast or croutons of fried bread.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 502. The excerpt below is the record exactly as published.

Cow-heel Soup. — Cut two Cow-heels and lib. of salt pork into small pieces, put them in a stone jar with 5 pints of clear broth, the juice and chopped rind of one lemon, and a season- ing to taste of chopped herbs and parsley. Cover the jar, stand it in a moderate oven, and leave it for some hours until the goodness is well drawn out of the meat. Afterwards strain the soup into a stewpan, and mix with it 1 pint of rich gravy, ^ pint of white wine, six hard-boiled eggs cut into halves, and twelve small forcemeat balls ; season to taste with salt, black pepper, and cayenne

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