Cow Heel Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

four pounds of lean mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
three of beef ↝ Beef, ground, raw [Ground beef]
two of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
an old fowl ↝ Guinea hen, meat only, raw [Poultry Products]
four or five slices of lean ham ↝ Ham [Cold cuts and cured meats]
some good beef broth clear of all the fat ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
some turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery cut small ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
some more clear broth ↝ Soup, broth [Soups, broth-based]
a cow-heel ↝ Beef, cow head [Beef, excludes ground]
some of the same broth ↝ Soup, broth [Soups, broth-based]
some crusts of bread ↝ Bread, vegetable [Yeast breads]
some more broth ↝ Soup, broth [Soups, broth-based]

Instructions (9)

Cut the mutton, beef, and veal across, and put them into a pot with an old fowl, and four or five slices of lean ham.
Let them stew without any liquor over a very slow fire, but be careful they do not burn to the pot.
As soon as you find the meat begin to stick to the bottom, stir it about, and put in some good beef broth clear of all the fat.
Then put in some turnips, carrots, and celery cut small, a bunch of sweet-herbs, and a bay leaf.
Then add some more clear broth, and let it stew about an hour.
While this is doing, take a cow-heel, split it, and set it on to boil in some of the same broth.
When it is very tender take it off, and set on a stew-pan with some crusts of bread, and some more broth, and let it soak eight or ten minutes.
When the soup is stewed till it tastes rich, lay the crusts in a tureen, and the two halves of the cow-heel upon them.
Then pour in the soup, season to your palate, and serve it to table.

Original Text

Cow Heel Soup.
TAKE four pounds of lean mutton, three of beef, and two of veal: cut them across, and put them into a pot, with an old fowl, and four or five slices of lean ham. Let there stew without any liquor over a very slow fire, but be careful they do not burn to the pot. As soon as you find the meat begin to stick to the bottom, stir it about, and put in some good beef broth clear of all the fat: then put in some turnips, carrots, and celery cut small, a bunch of sweet-herbs, and a bay leaf; then add some more clear broth, and let it stew about an hour. While this is doing, take a cow-heel, split it, and set it on to boil in some of the same broth. When it is very tender take it off, and set on a stew-pan with some crusts of bread, and some more broth, and let it soak eight or ten minutes. When the soup is stewed till it tastes rich, lay the crusts in a tureen, and the two halves of the cow-heel upon them. Then pour in the soup, season to your palate, and serve it to table.

Notes

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