Milk Jelly from Cow-Heel

Ingredients

• 1 cow-heel
• 1 quart of milk
• 2 inches of the stick of cinnamon
• 3 or 4 onions
• 1 pint of milk
• 1 oz. of flour
• half an ounce of butter

Method

1. 1

   Cut the cow-heel into small pieces and put into a jar with milk and cinnamon.

2. 2

   Cover and stew in a slow oven for at least three hours.

3. 3

   Strain the milk into a basin and sweeten.

4. 4

   For onion sauce, boil onions in milk until tender, strain, chop, and mix with melted butter and flour.

5. 5

   Add milk gradually, season, and warm the cow-heel pieces in the sauce before serving.

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.

MILK JELLY FROM COW-HEEL, AND THE MEAT SERVED WITH ONION SAUCE. Average cost of about one quart of "Milk Jelly" and the meat served with the 0711011 sauce — Milk Jelly. d. 1 cow-heel 6 1 quart of milk 5 2 inches of the stick of j cinnamon > o] Sugar » INGREDIENTS. Onion Sauce. d. 3 or 4 onions ij I pint of milk ii I an oz. of flour . . , k an 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

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