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COW-HEEL (au naturel)

This dish, which is delicious as well as nourishing when properly cooked, may be served in several different ways. It should first of all be thoroughly scalded and cleansed, and the fat between the claws removed. This is often already done when the heel is bought at a tripe shop. (Ask for one which has been scalded, not boiled, or nearly all the nourishment will be gone from it.) Cut a cow-heel into four parts, and put them into a saucepan, cover them with cold water, and simmer them gently for four hours; take them up, remove the bones, thicken the gravy with a piece of butter rolled in flour, and put with it a table-spoonful of scalded and chopped parsley, and the juice of half a lemon. Season with salt and pepper, boil all together again for a few minutes, and serve hot. If there is more liquid than will be required for sauce, it should be preserved, and will be found excellent for sauces and soups. Probable cost of cow-heel, 4d. to 8d. each. Sufficient, one heel for a small family.