Cow's Heel Stew

Ingredients

• a cow’s heel
• vegetables
• spices
• allemande sauce
• mushrooms
• parsley
• lemon
• butter

Method

1. 1

   Wrap the cow's heel in washed selvage and boil with vegetables and spices.

2. 2

   After boiling, remove the bandage and cover with allemande sauce, adding mushrooms, parsley, lemon, and butter.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 282. The excerpt below is the record exactly as published.

vegetables, twelve heads of leek, a bottle of wine, and a glass of cognac, for its coction. Some prepare tripe like a fricassee ; others fry it in butter. The Dutch mix it with minced beef and other ingredients, and make brawn of it ; such brawn they also fry, when desirous of having it warm. The Dutch name of this brawn is Bol2)ens. The Feet of Oxen, Cows, and Neats, all go by the name of Coios’ Heels. This shows that there is not much difference in their quality as food. They are generally bought ready boiled at the tripe-shop. In the private kitchen they are further boiled until all the bones can be removed, and the semi-gelatinous matter is then stewed gently in a savoury sauce. Under the title of Le Pied de Bce-uf Potdette, Vuille- mot gives a recipe which is noteworthy. The cow’s heel is to be wrapped in washed selvage, and boiled with vegetables and spices. The bandage being removed, it is covered with allemande sauce, with mushrooms, parsley, lemon and butter. A cow’s heel

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