Ingredients
- 3 quarts of water
- 2 quarts of water
- 3 pints of stock
- a quart of strong firm stock
- 2 cow-heels
- 2 heels that have only been scalded
- two dozen shank-bones of mutton
- 2 cow-heels should make 3 pints of stock
Directions
(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.