Cookery for every household

Wash and cleanse the cheek thoroughly, using several waters. Also wash and scrape the foot and cut it in pieces. Put both into a large basin, cover them with warm water, add a handful of salt, and soak for 2 or 3 hours. Then rinse and put them into a saucepan with cold water to cover them, add 2 table-spoonfuls of salt, and bring very slowly to the boil. Skim carefully, and simmer from 2J to 3 hours, or until the meat is tender. Now strain, and cut all the meat from the cheek and foot. Return the bones to the saucepan with the liquid, adding more water if there is not enough to cover them. Allow these to cook for 2 hours longer, then strain and cool. Next day remove all the fat from the top of the stock, which should now be a jelly, and put it into a saucepan. Trim and chop the meat and add it to it. Add pepper and more salt if necessary, simmer about t hour, and then pour into wetted moulds. 869. Cow Heel with Parsley Sauce 1 cow heel. Cold water. 2 onions. A small bunch of herbs. 1 oz. butter. 1 oz. flour. 1 table - sp. chopped parsley. Salt. Pepper 1 slice of toast. Wash and scrape the heel and cut it in four pieces, removing the fat from between the hoof pieces. Put these into a saucepan with cold water to cover them, bring them to the boil and pour the water away, rinsing the saucepan and the heel until rid of all scum. Now put the cow heel on again with cold water to cover it, and bring it to the boil. Skim if necessary, add the onions and bunch of herbs, put the lid on the pan, and simmer slowly until tender. If the water boils away, more must be added. When ready, drain, reserving the liquid. Now prepare the sauce. Melt the butter in the saucepan, add the flour, and mix it well in, cooking it for a minute or two. Pour in \ pint of the liquid from the cow heel and stir until boiling. Season to taste, add the parsley, and a little milk if the sauce is too thick. Remove the flesh from the bones and cut it in small pieces, warm these in the sauce, and then serve neatly, garnishing the dish with sippets of toast. Notes. — Tomato, piquant, or caper sauce may be used instead of parsley. As a rule a cow heel is sent from the butcher’s ready prepared, but if not, it must be scalded and the hairs scraped off before blanching. The bones should be put in the stock pot. Cow heel may also be cooked according to any of the recipes given for Calf’s Feet, allowing a longer time to cook. Time to cook, 3 to 4 hours. Sufficient for 3 or 4 persons. Probable cost, la. to Is. 2d. 870. Beef Heart, Stewed 1 beef heart. 2 oz. bacon fat. 1 pt. stock or water. A bunch of herbs. I Salt. Pepper. 2 onions. 1 carrot. | 1 table-sp. cornflour.