Cassell's dictionary of cookery

Stock made from Cow-heel.— Excellent stock for soup may be made by boiling a cow-heel and two pounds of shin of beef in water. The meat may be converted into mock potted head — a relishing dish for breakfast or supper. Cleanse a cow-heel, and put it into a stewpan with two pounds of shin of beef, not cut up, and three quarts of water. Add a large carrot, a turnip, an onion stuck with three cloves, six peppercorns, six allspice, a bunch of herbs, a blade of mace, and a slice of lemon-rind. Bring the liquor slowly to the boil, and simmer gently two hours. If the meat is to bo made into brawn, take it out at this point, and let the heel simmer alone until the stock is sufliciently strong. Carefully remove the scum as it rises, and when the stock is done enough, pour it into an earthenware pan, and use as required. To make the mock potted head, cut both the beef and the cow-heel into small pieces. Soak half a packet of gelatine in cold stock for twenty minutes ; dissolve it in a pint of boiling stock, add the pieces of meat, and pour the whole into an oiled mould to remain until cold. Potted head made in this way may be garnished according to taste. One or two hard-boiled eggs, some slices of beetroot, and a little chopped parsley, if placed tastefully in the jelly at the bottom of the mould, will greatly improve its appearance. Time, five or six hours to boil the cow-heel. Probable cost, 2s. 6d. Sufficient for two quarts of stock and one shape of brawn. Stock, Meat. — Meat from which stock has been made, if simmered gently till it is tender only, and not so long as to reduce it to rags, may be served as a stew, with part of the stock thickened for gravy. Or good potted meat may be made of it {see Beef, Potted). Stock-pot. — The best stock-pots are those made of well-tinned iron or copper, as they are most easily cleaned, and in making stock cleanliness is of the utmost importance. Into the stock-pot should be thrown all the bones and trimmings of meat and poultry, either dressed or undressed. In an economically-conducted household nothing will be thrown away until all the goodness has been extracted from it. Stock, Quickly made .—Take an onion, peel it, spUt it in halves, and stick two cloves into it ; put it into a saucepan with a pint and a half of water, a bunch of fresh green parsley-leaves, a tea-spoonful of gelatine, and a little salt and cayenne. A stick or two of celery or a few celery-seeds, or a very small pinch of dried tarragon may be added, if thej' are at hand, as they will greatly assist the flavour of the stock. Boil the liquor tiU the gelatine is dissolved, strain it into a bowl, and press the onion and parsley so as to get as much of the goodness out of them as possible. If the gelatine was good, the stock will be bright and cleai-. Stir STO (927) STO into it until dissolved a tea-spoonful of extract of meat, and it will be ready for use. It may be served as it is, as clear soup, or a little macaroni or vermicelli may be added to it, though they should be boiled separately, or the soup will not be clear; or a few vegetables cut as for Julienne soup may be put in {(see Vegetables, Dried), or a few fresh kirragon-leaves may be finely shred and thrown in. Probable cost, plain, 3d. Sufficient for three or four persons. Stock, Rich and Strong.— Take two