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Cow-Heel, Fried, with Onions

Boil a cow-heel as in the last recipe; take it up, remove the bones, and put the meat away to get cold; then cut it into nice pieces, about a quarter of an inch in thickness and one inch and a half square. Cut about the same number of slices of Spanish onion, fry these and keep them hot. Dip the slices of heel in frying batter, and fry them in plenty of boiling fat till brightly browned. Serve very hot. The onions must be turned about until they are sufficiently cooked. They will require a few minutes more than the meat. Time: three hours to boil the heel; about twenty minutes to fry it and the onions. Probable cost of cowheel, 4d. to 8d. each. Sufficient for two or three persons.