Pickled Cow-heels

Ingredients

• the feet
• cold water
• some brine
• a small quantity of vinegar

Method

1. 1

   Directly after the cow has been killed, cut off the feet, throw them into cold water, and let them soak during the night.

2. 2

   In the morning, drain and put them in a saucepan, cover with cold water, and boil them till the hair and hoof can be easily removed with a knife.

3. 3

   Make some brine, strong, but not strong enough to float an egg, and it should not be boiled.

4. 4

   When the feet are stripped, put them in the brine at once, and let them remain all night; in the morning, pour the brine away, and cover them with a fresh pickle containing a small quantity of vinegar.

5. 5

   Leave them in this brine for two or three days; they will then be ready for use.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 502. The excerpt below is the record exactly as published.

Pickled Cow-heels. — Directly the cow has been killed, cut off the feet, throw them into cold water, and let them soak during the night. In the morning, drain and put them in a saucepan, cover with cold water, and boil them till the hair and hoof can be easily removed with a knife. More boiling water should be poured in as the other boils away, so as to keep the feet well covered. Make some brine, strong, but not strong enough to float an egg, and it should not be boiled. When the feet are stripped, put them in the brine at once, and let them remain all night ; in the morning, pour the brine away, and cover them with a fresh pickle containing a small quantity of vinegar

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