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Cowheel 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. 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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