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📝 Description
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78
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🥘 Ingredients
2 cow-heels, 3 quarts of water.
👨🍳 Method
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 No. 1411, using, with the other ingredients, about 1/2 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Cow-Heel Stock for Jellies this week, a recipe that's as old as the hills and just as sturdy. I found the process surprisingly soothing, like a slow dance with patience. The cow heels, once cleaned and split, filled my kitchen with a rich, savory aroma as they simmered for hours. I was delighted by how the stock reduced and thickened, turning into a velvety base for jellies. The specific detail that surprised me was the transformation of the isinglass. I had expected a finicky process, but it clarified the stock beautifully, leaving it gleaming and pure. This recipe is a labour of love, best suited for the weekend cook who enjoys a project. The result is a stock that's robust and full of flavour, perfect for setting jellies or enriching soups. I ended up with a quart of stock that I'll use in my beef tea and consomme this winter. It's a taste of tradition that's well worth the effort.
