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COW-HEEL (for invalids)

Take a fresh cow-heel, cleanse and scald it, and remove the fat from between the claws. Do not have one already boiled at the tripe shop, as was said in the last recipe, or it will not be so nourishing. Put it into a saucepan with one pint and a half of cold water, and add a salt-spoonful of salt, a salt-spoonful of fresh mustard, a salt-spoonful of sifted sugar, and a pinch of pepper. Bring it slowly to a boil, skim it well, and simmer it gently for four hours. Just before serving, thicken the gravy with a tea-spoonful of arrowroot mixed smoothly with a little cold water; add a wine-glassful of sherry, and serve immediately. Probable cost of cow-heel, 4d. to 8d. each. Sufficient for two or three persons.