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Cowheel

Meats - Offal
Lancashire, Yorkshire, Cumbria, Durham, Northumberland

Cowheel is the fatty cartilage from around a beast's heel. Chunks are boiled, and form a sweet, mucilaginous gravy.


Original Receipt in 'Modern domestic cookery, and useful receipt book' by Elizabeth Hammond (Hammond 1819)

Cow heels.
Boil till tender, (save the liquor they were boiled in, and use it for making soup), and serve with melted butter, mustard, and vinegar; or parsley and butter.

Or, having cut the heel into four parts, dip them in yolk of egg, strew grated bread over them, and fry of a nice brown in. dripping: fry sliced onions, lay them in the middle of the dish, and the heel round it.




Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

COW HEELS. These are very nutricious, and may be variously dressed. The common way is to boil, and serve them in a napkin, with melted butter, mustard, and a large spoonful of vinegar. Or broil them very tender, and serve them as a brown fricassee. The liquor will do to make jelly sweet or relishing and likewise to give richness to soups or gravies. Another way is to cut them into four parts, to dip them into an egg, and then dredge and fry them. They may be garnished with fried onions, aud served with sauce as above. Or they may be baked as for mock turtle.



See:
Cowheel Broth
Cowheel in Green Sauce
Cowheel Pie
Fried Cowheel
Fried Ox-Feet
Fried Tripe
Manchester Collared Pork
Steak and Cowheel




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