1 cow heel 3 pints water 1 onion 1 piece of celery 1 piece of pumpkin 1 lb mixed root vegetables (cassava, eddoes, yams, etc.) Grated nutmeg 1 tsp chopped parsley Lime juice 2 tsp salt
Scald, scrape and thoroughly clean the cow heel.
Cut it up and put to boil in salted water. Skim and add chopped seasonings.
Pressure cook or boil until tender. Reduce the heat to simmering point.
Peel, wash and dice the vegetables. Remove the meat from the bone, cut into neat pieces and return to the soup along with the prepared vegetables, except the pumpkin.
Simmer the soup again until vegetables are soft -- about 30 minutes. Add the pumpkin about 5 minutes before the soup is finished.
Add parsley and a few drops of lime juice, and grated nutmeg just before serving.
1 cow-heel (leg of cow from hoof to knee) 3 pt water 1 onion 1 strip celery 1 carrot 1 lb mixed vegetables 1 tbsp sago, or barley 1 tbsp chopped parsley Lime juice 2 tbsp salt Piece of hot red pepper Grated nutmeg
Scald, scrape, and thoroughly clean cow-heel. Cut it up and put to boil in salted water.
Skim water and add chopped seasonings. Simmer gently for 6 to 7 hours, or to save fuel and time, use a pressure cooker.
Peel, wash and dice vegetables.
Remove meat from bone, cut into neat pieces, and return to soup with prepared vegetables and sago.
Boil soup again until vegetable are soft, about 30 minutes.
Add parsley, a few drops of lime juice, and grated nutmeg just before serving.