vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cow Heel with Parsley Sauce
From A year's cookery, 1880
Serves 4
This dish when properly cooked is both wholesome and delicious.
Presented as published in 1880. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 72. The excerpt below is the record exactly as published.
Cow Heel with Parsley Sauce. Baked Batter Pudding. Skate with Brown Butter Sauce. Irish Stew. Potatoes. Apple Pie. Cheese. Marketing. For the Bay.— Two pounds of Skate (see January 10th) ; Potatoes, Apples, bottled Red Currants ; German Yeast. For To-morrow.— Bloaters for breakfast, one for each person. Breakfast. — Anchovies with hard-boiled Eggs (January 18th) ; Corned Beef bought yesterday ; Corn Flour Milk (June 19th). Luncheon. — Cow Reel with Pavsleij Sauce. — Wash the heel, split it, and soak it for an hour, put it into a saucepan with as much cold water as will quite cover it. Bring it to a boil, skim it carefully, then boil it gently for about four hours, or till the bones can be drawn out. Put it upon a dish without removing the skin, season it with pepper and salt
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