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Janet

In article >,
says...
>
> On Fri, 20 Feb 2015 21:38:33 -0500, Dave Smith
> > wrote:
>
> > On 2015-02-20 21:34, sf wrote:
> > > On Fri, 20 Feb 2015 19:01:06 -0500, Dave Smith
> > > > wrote:
> > >
> > >> I don't know about any trend.... not around here. I never see them on
> > >> menus anywhere. We never had them when I was a kid, but my mother in law
> > >> used to make them once in a while, and she taught my wife how to cook
> > >> them. It was love at first bite. I really enjoy ox tail stew, and I
> > >> came to enjoy them back in the early 1970s when we used to be able to
> > >> buy enough oxtails to make a huge stew that would be enough for a real
> > >> pig out followed up by a leftovers pig out for less about 30 cents.
> > >
> > > It's not part of my childhood either. When I was first married, I
> > > remember my then SIL would cook them in the pressure cooker. I must
> > > have eaten them at least once, but I'm not a fan of bones so I don't
> > > remember anything about it if I did.
> > >
> >
> > There are a lot of bones. That is what helps develop the flavour. The
> > real treat is the rich tasting sweet meat. It is the best tasting part
> > of a cow.
>
> Speaking of cow bones. I was in line after a man who had a bag of
> bones labeled "hooves" in among other things. No idea what he planned
> to do with them.

make stock?

An old-fashioned dish here, was calves foot jelly, supposed to be
highly nutritious for invalids.

http://www.gourmetbritain.com/recipe...es-foot-jelly-
recipe/

Janet UK