Cow-heel Broth

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire.
  2. Skim it well.
  3. Season with a few peppercorns, a sprig of thyme and parsley, and a dessert-spoonful of salt.
  4. Boil gently for two hours.
  5. At the end of this time the broth will be reduced to half its original quantity.
  6. Skim off all the grease, and serve the broth with the glutinous part of the heel in it.
Original Text
No. 190. Cow-heel Broth. Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire; skim it well, season with a few peppercorns, a sprig of thyme and parsley, and a dessert-spoonful of salt; boil gently for two hours; at the end of this time the broth will be reduced to half its original quantity; skim off all the grease, and serve the broth with the glutinous part of the heel in it. This kind of broth is both strengthening and healing to the stomach.
Notes
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