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Stock Made from Cow-Heel

Excellent stock for soup may be made by boiling a cow-heel and two pounds of shin of beef in water. The meat may be converted into mock potted head-a relishing dish for breakfast or supper. Cleanse a cow-heel, and put it into a stewpan with two pounds of shin of beef, not cut up, and three quarts of water. Add a large carrot, a turnip, an onion stuck with three cloves, six peppercorns, six allspice, a bunch of herbs, a blade of mace, and a slice of lemon-rind. Bring the liquor slowly to the boil, and simmer gently two hours. If the meat is to be made into brawn, take the beef out at this point, and let the heel simmer alone until the stock is sufficiently strong. Carefully remove the scum as it rises, and when the stock is done, pour it into an earthenware pan, and use as required. To make the mock potted head, cut both the beef and the cow-heel into small pieces. Soak half a packet of gelatine in cold stock for twenty minutes; dissolve it in a pint of boiling stock, add the pieces of meat, and pour the whole into an oiled mould to remain until cold. Potted head made in this way may be garnished according to taste. One or two hard-boiled eggs, some slices of beetroot, and a little chopped parsley, if placed tastefully in the jelly at the bottom of the mould, will greatly improve its appearance. Time, five or six hours to boil the cow-heel. Probable cost, 2s. 6d. Sufficient for two quarts of stock and one shape of brawn.