| This very old-fashioned dish is always a favourite in the country, and butchers sell cowheel already dressed or scalded, but to make it tender and jellied it must be simmered moderately fast for at least 3 hours. |
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Half or a whole cowheel 1oz of margarine 1oz of flour 2 onions 1 carrot The strained juice of 1 lemon 6 peppercorns Finely chopped parsley warm water salt & pepper |
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Wash the cowheel in salted water, put with the onions, sliced carrots, peppercorns, lemon juice and a little salt into a large saucepan and cover completely with water Bring to the boil, remove all the scum but not the peppercorns, reduce the heat, then simmer for three hours. Allow to cool in the water. Remove all the bones from the heel and cut into moderate sized pieces. Melt the margarine in a saucepan, stir in the flour and blend thoroughly, then gradually add 1½pints of the liquid brought to the boil for the purpose. Stiring constantly over a low heat. Cook until the sauce is smooth and thickened. If you wish, and you can spare it, remove from the heat and add the yoke of an egg, lightly beaten. Return to the heat and cook to thicken still more, never allow to come to the boil. Put the meat back in the sauce, and heat together for 10 minutes; stir in the parsley just before dishing up. |
