Cow-heel Stock for Jellies

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
3.0 pints
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for alternative stock
Instructions (8)
  1. Procure 2 cow-heels that have only been scalded, and not boiled; split them in two, and remove the fat between the claws; wash them well in warm water, and put them into a saucepan with 3 quarts of cold water.
  2. Bring it gradually to boil, remove all the scum as it rises, and simmer the heels gently from 7 to 8 hours, or until the liquor is reduced one-half.
  3. Strain the liquor into a basin, measuring the quantity, and put it in a cool place.
  4. Clarify it in the same manner as calf's-feet stock No. 1411, using, with the other ingredients, about 1/2 oz. of isinglass to each quart.
  5. This stock should be made the day before it is required for use.
Alternative stock from mutton shank-bones
  1. Boil two dozen shank-bones of mutton for 6 or 7 hours.
  2. Put them on in 2 quarts of water, which should be reduced one-half.
  3. Make this also the day before it is required.
Original Text
COW-HEEL STOCK FOR JELLIES. (More Economical than Calf's Feet.) 1412. INGREDIENTS.—2 cow-heels, 3 quarts of water. Mode.—Procure 2 heels that have only been scalded, and not boiled; split them in two, and remove the fat between the claws; wash them well in warm water, and put them into a saucepan with the above proportion of cold water; bring it gradually to boil, remove all the scum as it rises, and simmer the heels gently from 7 to 8 hours, or until the liquor is reduced one-half; then strain it into a basin, measuring the quantity, and put it in a cool place. Clarify it in the same manner as calf's-feet stock No. 1411, using, with the other ingredients, about 1/2 oz. of isinglass to each quart. This stock should be made the day before it is required for use. Two dozen shank-bones of mutton, boiled for 6 or 7 hours, yield a quart of strong firm stock. They should be put on in 2 quarts of water, which should be reduced one-half. Make this also the day before it is required. Time.—7 to 8 hours to boil the cow-heels, 6 to 7 hours to boil the shank-bones. Average cost, from 4d. to 6d. each. Sufficient.—2 cow-heels should make 3 pints of stock. Seasonable at any time.
Notes
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