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 14 days ago
Not a recipe: No

Ingredients (8)

a couple of cow-heels ↝ Beef, cow head [Beef, excludes ground]
a pound of rice ↝ Rice, cooked, NFS [Rice]
a dozen leeks washed free from grit and cut into pieces ↝ Leeks [Onions]
some coarsely chopped parsley ↝ Parsley, raw [Not included in a food category]
six quarts of water ↝ Water, tap [Tap water]
thyme ↝ Thyme, fresh [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Put the cow-heels, rice, leeks, and parsley into a boiling-pot.
Fill up with six quarts of water.
Set the pot to boil on the fire.
Skim it well.
Season with thyme, pepper, and salt.
Allow the whole to boil very gently on the hob for about two hours.

Original Text

No. 12. Cow-heel Broth.

Put a couple of cow-heels into a boiling-pot, with a pound of rice, a dozen leeks washed free from grit and cut into pieces, and some coarsely chopped parsley; fill up with six quarts of water, set the whole to boil on the fire, skim it well, season with thyme, pepper, and salt, and allow the whole to boil very gently on the hob for about two hours. You will thus provide a savoury meal at small cost.

Notes

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