Cow-heel Broth Recipe

Put a cow-heel into a saucepan with three quarts of water, and set it to

boil on the fire; skim it well, season with a few peppercorns, a sprig

of thyme and parsley, and a dessert-spoonful of salt; boil gently for

two hours; at the end of this time the broth will be reduced to half its

original quantity; skim off all the grease, and serve the broth with the

glutinous part of the heel in it. This kind of broth is both

strengthening and healing to the stomach.

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