Fried Ox-feet or Cow Heel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salted ox feet or cow heel cut into pieces, coated in herbed breadcrumbs and fried. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Ox-feet or Cow Heel.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED OX-FEET, or COW-HEEL.
639. INGREDIENTS.—Ox-feet, the yolk of 1 egg, bread crumbs, parsley, salt and cayenne to taste, boiling butter.
Mode.—Wash, scald, and thoroughly clean the feet, and cut them into pieces about 2 inches long; have ready some fine bread crumbs mixed with a little minced parsley, cayenne, and salt; dip the pieces of heel into the yolk of egg, sprinkle them with the bread crumbs, and fry them until of a nice brown in boiling butter.
Time.-1 hour. Average cost, 6d. each.
Seasonableat any time.
Note.—Ox-feet may be dressed in various ways, stowed in gravy or plainly boiled and served with melted butter. When plainly boiled, the liquor will answer for making sweet or relishing jellies, and also to give richness to soups or gravies.
Modern Redaction
Ingredients:
4 ox feet
1 egg yolk
150g fine breadcrumbs
2 tbsp parsley, minced
salt and cayenne pepper, to taste
200g butter
Method:
Wash the feet, plunge into a pan of boiling water and scald for 2 minutes then remove and clean thoroughly. Cut into pieces about 3cm long then combine the breadcrumbs with the parsley, salt, black pepper and cayenne pepper in a bowl. Dip the pieces of cow heel into the beaten egg yolk then coat in the breadcrumb mix.
Melt the butter in a pan or wok, bring to a boil then add the cow heel pieces and fry until nicely browned and cooked through. Remove with a slotted spoon and serve immediately.
