Cow Heel

Stew the heel gently after it comes from the shop as cooked, for four hours, with four onions, a bay-leaf, two cloves, and sufficient pepper and salt to season the water highly. When done take the meat from the bones, cut it into neatly shaped pieces, egg, bread-crumb, and fry them in a little butter until brown. Let the bread-crumbs be highly seasoned. The heel can be served without sauce, but a puree of tomatoes or mushrooms goes well with it.

Savoury Roll Pudding

Make a paste of half a pound of flour, six ounces of shred suet, a pinch of salt, and a gill of cold water. Roll out the paste rather longer one way than the other, and about half an inch thick. Spread on it half a pound of beef steak, minced fine, seasoned with half a teaspoonful of salt and a large pinch of pepper, and, if approved, an onion, finely minced and boiled for a minute or two. Roll the pudding up neatly and tightly in the form of a bolster, taking care the meat is all kept in; wet the edges of the crust and press them well together; tie the pudding in a floured cloth and put it in a saucepan, with sufficient boiling water to cover it. Boil gently for an hour and a half. Serve with gravy in a boat.