Ox-heel Jelly.—(No. 198.)
Slit them in two, and take away the fat between the claws. The proportion of water to each heel is about a quart: let it simmer gently for eight hours (keeping it clean skimmed); it will make a pint and a half of strong jelly, which is frequently used to make calves’ feet jelly (No. 481), or to add to mock turtle and other soups. See No. 240*. This jelly evaporated, as directed in No. 252, will give about three ounces and a half of strong glaze. An unboiled heel costs one shilling and threepence: so this glaze, which is very inferior in flavour to No. 252, is quite as expensive as that is.
N.B. To dress the heels, see No. 18.
Obs. Get a heel that has only been scalded, not one of[198] those usually sold at the tripe-shops, which have been boiled till almost all the gelatine is extracted.