COW-HEEL, Fried.
Ingredients.—Ox-feet, the yolk of 1 egg, bread-crumbs, parsley, salt and cayenne to taste, boiling butter. Mode.—Wash, scald, and thoroughly clean the feet, and cut them into pieces about 2 inches long; have ready some fine bread-crumbs mixed with a little minced parsley, cayenne, and salt; dip the pieces of heel into the yolk of egg, sprinkle them with the bread-crumbs, and fry them until of a nice brown in boiling butter. Time.—¼ hour. Average cost, 6d. each. Seasonable at any time.
Note.—Ox-feet maybe dressed in various ways, stewed in gravy or plainly boiled and served with melted butter. When plainly boiled, the liquor will answer for making sweet or relishing jellies, and also to give richness to soups or gravies.
COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet).
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, using, with the other ingredients, about ½ 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.
COWSLIP WINE.
Ingredients.—To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4½ gallons of wine allow 1 bottle of brandy. Mode.—Boil the sugar and water together for ½ hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers’ yeast. Let it ferment 3 or 4 days, then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use. Time.—To be boiled ½ hour; to ferment 3 or 4 days; to remain in the cask 2 months. Average cost, exclusive of the cowslips, which may be picked in the fields, 2s. 9d. per gallon. Seasonable. Make this in April or May.
CRAB, to Choose.
The middle-sized crab is the best; and the crab, like the lobster, should be judged by its weight; for if light, it is watery.