Cow-Heel Stock for Jellies

Ingredients

• 2 cow-heels
• 3 quart water

Instructions

1. Procure 2 heels that have only been scalded, and not boiled; split them in two, and remove the fat between the claws;
2. 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;
3. then strain it into a basin, measuring the quantity, and put it in a cool place.
4. Clarify it in the same manner as calf's-feet stock No. 1411, using, with the other ingredients, about 1/2 oz. of isinglass to each quart.
5. This stock should be made the day before it is required for use.
6. Two dozen shank-bones of mutton, boiled for 6 or 7 hours, yield a quart of strong firm stock.
7. They should be put on in 2 quarts of water, which should be reduced one-half.
8. Make this also the day before it is required.