Grilled Cow-heel

Ingredients

• a blanched Cow-heel
• egg
• breadcrumbs

Method

1. 1

   Remove all the bones from a blanched Cow-heel, cut the flesh into rather small pieces, egg and breadcrumb them, and grill till they are light brown, then serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 501. The excerpt below is the record exactly as published.

breadcrumbs, and fry till light brown in boiling fat. Fry some slices of onions, put them in the centre of a hot dish, arrange the pieces of heel round, and serve ; or they may be garnished with fried parsley. (2) Cut up some boiled Cow-heels in convenient pieces, and dip them in frying batter ; heat some lard in a frying-pan, and when boiling drop the pieces of feet in and fry them brown. Put them when done on a hot dish, and serve. These make a tasty breakfast relish. Cow-heel Jelly. — Get an unskinned Cow-heel, cut the foot through the joints, chop the long bone, and remove the fat ; wash it well, put it in a saucepan, cover with cold water, and boil for ten minutes. Strain off the water and wash it again. Put it in an enamelled saucepan, cover it with cold water, and stew gently for six hours, skimming it continually. When done, strain the stock into a basin, let it get cold, and skim off the fat. In using the jelly be careful not to mix the sediment with it. 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. Boil up the soup, turn it into a soup-tureen, and serve with a plate of sippets of toast or croutons of fried bread. Grilled Cow-heel. — Remove all the bones from a blanched Cow-heel

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