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  1. Scald, scrape, and thoroughly clean cow-heel.
  2. Cut it up and put to boil in salted water.
  3. Skim water and add chopped seasonings.
  4. Simmer gently for 6 to 7 hours, or to save fuel and time, use a pressure cooker.
  5. Peel, wash and dice vegetables.
  6. Remove meat from bone, cut into neat pieces, and return to soup with prepared vegetables and sago.
  7. Boil soup again until vegetable are soft, about 30 minutes.
  8. Add parsley, a few drops of lime juice, and grated nutmeg just before serving.