Cow-heel Soup (Soupe de Pled de Bceuf)
Serves 6
A glass of port wine and a few forcemeat balls added to the soup will make it like mock-turtle.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cow-heel
- 2 qts. meat boilings
- 2 onions
- 1 carrot
- A small bunch of herbs
- Some ham trimmings
- Rind of 1 orange
- Juice of 1 orange
- 1 table-sp. flour
- 1 table-sp. dripping or butter
- Seasoning
Method
Wash and scrape the cow-heel well, dividing it into four or five pieces.
Blanch it, unless this has already been done by the butcher.
Put it into a saucepan with cold water to cover it, bring to the boil and pour the water away, rinsing the heel again with cold water.
Put it into a large saucepan with the meat boilings and a little stock, and bring it slowly to the boil.
Skim if necessary, add the vegetables cut in pieces, the bunch of herbs, ham trimmings or a small ham bone, and the rind of the orange peeled off very thinly.
Simmer all slowly until the flesh slips away easily from the bone of the cow-heel.
When ready strain, remove all fat from the top of the stock, and cut the flesh in small pieces.
Melt the butter or dripping in a saucepan and let it brown slightly, mix in the flour and brown that also, then add the stock and stir until boiling.
Skim and add more seasoning if necessary, also the pieces of flesh and orange juice.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 64. The excerpt below is the record exactly as published.
Cow-heel Soup (Soupe de Pled de Bceuf) 1 cow-heel. 2 qts. meat boilings. 2 onions. 1 carrot. A small bunch of herbs. Some ham trimmings. Rind of 1 orange. Juice of J orange. 1 table-sp. flour. 1 table-sp. dripping or butter. Seasoning
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