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Cow-heel Stock for Jelies

A stock made from cow heels simmered for hours, used for jellies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cow-heel Stock for Jelies

Ingredients

Directions

Prepare

  1. Split the cow heels in two and remove the fat between the claws.

  2. Wash the heels well in warm water.

  3. Place the heels in a saucepan with 3 quarts of cold water.

Make the stock

  1. Bring to a boil, skimming off any scum that rises.

  2. Simmer gently for 7 to 8 hours until the liquid is reduced by half.

Strain and clarify

  1. Strain the stock into a basin and measure the quantity.

  2. Cool the stock and clarify it using isinglass as needed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cow heels
Provide collagen and gelatin that dissolve into the liquid, giving the stock its setting power for jellies.
Cold water
Serves as the extraction liquid that slowly draws gelatin and flavour out of the bones and connective tissue.

The step that matters

Simmer gently for 7 to 8 hours. A rolling boil emulsifies fat into the liquid and can make the stock cloudy, while gentle simmering extracts gelatin slowly and keeps it clear enough to set well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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