Cow-heel Stock for Jelly
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for three pints of stock.
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 Stock for Jelly.— Cow-heels may be substituted for calf's feet in making stock for jelly. It is best to stew the heels the day before you want to make the jelly, so that it may get cold, and be more thoroughly freed from fat and sediment. Buy two heels that have been well cleansed and scalded, but not boiled. Divide them into four, and pour over them three quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.