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Cow-Heel Stock for Jelly

Cow-heels may be substituted for calf's feet in making stock for jelly. It is best to stew the heels the day before you want to make the jelly, so that the broth may get cold, and be more thoroughly freed from fat and sediment. Buy two heels that have been well cleansed and scalded, but not boiled. Divide them into four, and pour over them three quarts of cold water, bring them slowly to a boil, skim the liquid carefully, and simmer it gently for seven hours, or until it is reduced to three pints. After this, proceed exactly as with stock made from calf's feet. If there is any doubt about the firmness of the jelly, an ounce of isinglass may be added. Cow-heels are cheaper than calf's feet, and quite as nourishing, though perhaps a trifle stronger in flavour. Probable cost, 4d. to 8d. each. Sufficient, two heels for three pints of stock.