Cow-heel

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
parsley and butter sauce
Instructions (12)
  1. Get a ready-dressed cow-heel, put it on in a pint and a half of milk with an onion in it.
  2. Let it boil till the bones will slip out.
  3. Strain the milk; it is very nourishing hot or cold for children.
  4. Serve the heel with a little parsley and butter sauce.
Parsley and Butter Sauce
  1. Put half an ounce of butter into a little saucepan to melt.
  2. Stir smoothly into it a quarter of an ounce of flour.
  3. Pour into it by degrees a quarter of a pint of the liquor in which the meat was boiled (or plain water).
  4. Stir till it boils.
  5. Move it to the side of the fire.
  6. Chop a teaspoonful of parsley, washed and dried.
  7. Stir the parsley into the sauce.
  8. Serve directly.
Original Text
Cow-heel.—Get a ready-dressed cow-heel, put it on in a pint and a half of milk with an onion in it; let it boil till the bones will slip out. The milk strained and sweetened is very nourishing hot or cold for children. The heel is eaten with a little parsley and butter made as follows :—Put half an ounce of butter into a little saucepan to melt, stir smoothly into it a quarter of an ounce of flour, pour into it by degrees a quarter of a pint of the liquor in which the meat was boiled (or plain water), stir till it boils, move it to the side of the fire, chop a teaspoonful of parsley, washed and dried, stir into it, and serve directly.
Notes
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