Milk Soup (Cow Heel)

Ingredients

• a cow-heel or knuckle of veal
• a chopped onion
• a carrot
• a turnip
• Agall. of Milk
• season with whole pepper and mace
• 1 table-spoonful of cornflour
• salt to taste

Method

1. 1

   Put a cow-heel or knuckle of veal into a saucepan with a chopped onion, carrot, and turnip, pour over 1 gallon of Milk, and season with whole pepper and mace.

2. 2

   Let the soup simmer gently for two hours, strain it into another saucepan, thicken with 1 table-spoonful of cornflour mixed smoothly with a little cold Milk, then add salt to taste.

3. 3

   Cut off all the meat from the cow-heel, chop it into small squares or dice, put them into the soup, and serve; or the cow-heel may be served separately with parsley-and-butter sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 531. The excerpt below is the record exactly as published.

a cow-heel or knuckle of veal into a saucepan with a chopped onion, carrot, and turnip, pour over Agall. of Milk, and season with whole pepper and mace. Let the soup simmer gently for two hours, strain it into another saucepan, thicken with 1 table-spoonful of cornflour mixed smoothly with a little cold Milk, then add salt to taste

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