Jelly and Stew from Ox Foot

Ingredients

• 1 ox foot
• 1/2 lb. of lump sugar
• 1 egg
• 2 lemons
• 1 carrot
• 1 turnip
• 1 onion
• 1 oz. of dripping
• 1 oz. of butter
• Flour
• seasoning

Method

1. 1

   Wash the ox foot and cut it.

2. 2

   Stew it for 7 hours.

3. 3

   On the second day, finish the jelly and make the stew with the vegetables and seasonings.

4. 4

   Total time required is about 10 hours.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 136. The excerpt below is the record exactly as published.

oz. of butter . . . 3i Time required, about four hours. Now we will show you how to make a Milk Jelly from Cow-lieel. 1. We buy a dressed cow-Jieel from a tripe shop. 2. We put the cow-heel on a board, and cut it up into small pieces. 3. We put these pieces into an earthen jar or a saucepan with one quart of milk and two inches of the stick of cinnamon. 4. We put the lid on the top of the jar, put a piece of paper over the lid, and tie it tightly down. 5. We put the jar into a very slow oven to stew for at least three hours. 6. If there is no oven to the stove, we can stand the jar by the side of the fire to stew. N.B. — It reduces less if stewed in the oven. 7. When the stew is finished we take the jar out of the -oven, take off the lid, and strain the milk into a basin, and sweeten it according to taste. 362 National Training School for Cookery. 8. We put the basin aside till the jelly is set ; it may be eaten hot or cold according to taste. For serving the Cow-Heel with Onion Sauce : — 1. We take three or four onions, peel them, and cut them in quarters. 2. We put them into a saucepan with half a pint of milk. 3. We put the saucepan on the fire to boil till the onions are quite tender ; it will take about one hour. 4. After that time we strain off the milk into a basin, put the onions on a board, and chop them up small. 5. We put half an ounce of butter into the saucepan and put it on the fire to melt. 6. When the butter is melted we add half an ounce of four, and mix them smoothly together writh a wooden spoon. 7. We pour the milk in gradually, stirring it till it boils and thickens. 8. We then add the onions, season with pepper and salt according to taste ; and move the saucepan to the side of the fire. 9. We put the pieces of cow-heel into the satice, and let them warm through. 10. For serving we put the pieces of cow-heel on a hot dish, and pour over them the onion saicce. N.B. — The meat from the cow-heel might be served as a curry. The curry should be made in the same way as described in "Cooked Meat," Lesson No. 4. N.B. — The bones of the cow-heel should be put into the stock-pot. Lessons on Making Jellies. — Ox Foot jfelly. 363 JELLIES. Lesson No. 5. JELLY AND STEW FROM OX FOOT. Average cost of about one quart of " Jelly and a stew " made from Ox Foot. — INGREDIENTS. For Jelly. 1 ox foot 1 \ lb. of lump sugar .... o 1 egg o 2 lemons o Spices o 5t For Stew* 1 carrot, i turnip, i onion „ . i| \ oz. of dripping o| I oz. of butter o| Flour and seasoning

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