Cow-Heel, Fried
INGREDIENTS. -2 ox-feet, the yolk of 1 egg, bread-crumbs, parsley, salt and cayenne to taste, boiling butter. AVERAGE Cost, 1s. 3d.
Wash, scald and thoroughly clean the feet, and cut them into pieces about 2 inches long; have ready some fine breadcrumbs, mixed with a little minced parsley, cayenne and salt; dip the pieces of heel into the yolk of egg, sprinkle them with the bread-crumbs, and fry them until of a nice brown in boiling butter.
TIME.- hour.
SEASONABLE at any time.
Note.-Ox-feet may be dressed in various ways, stewed in gravy or plainly boiled and served with melted butter. When plainly boiled, the liquor will answer for making sweet or relishing jellies, and also to give richness to soups or gravies.
INGREDI- Cow-heel Stock (for Jellies; more economical than Calf's Feet). - ENTS for 3 pints of stock. -2 cow-heels, 3 quarts of water. AVERAGE COST, 1s. 3d.
Procure 2 heels that have only been scalded, and not boiled; split them in two, and remove the fat between the claws; wash them well in warm water, and put them into a saucepan with the above proportion of cold water; bring it gradually to boil, remove all the scum as it rises, and simmer the heels gently from 7 to 8 hours, or until the liquor is reduced one-half; then strain it into a basin, measuring the quantity, and put it in a cool place. Clarify it in the same manner as calf's feet stock, using, with the other ingredients, about oz. of isinglass to each quart. This stock should be made the day before it is required for use. Two dozen shank-bones of mutton, boiled for 6 or 7 hours, yield a quart of strong, firm stock.
They should be put on in 2 quarts of water, which should be reduced one-half. Make this also the day before it is required.
TIME.-7 to 8 hours to boil the cow-heels, 6 to 7 hours to boil the shank-bones, SEASONABLE at any time, COWSLIP WINE.