Ingredients
1 cow heel (about 1 1/4 lb)
3 pt water
2 tsp salt
1 onion
1 piece of celery
1 piece of pumpkin (about 4 oz)
1 lb mixed root vegetables
1 tsp chopped parsley
lime juice
grated nutmeg

Method
1 Scald, scrape and thoroughly clean cow heel.
2 Cut it up and put to boil in the water. Skim, and add salt and chopped
seasonings.
3 Pressure cook or boil until tender. Reduce heat to simmering point.
4 Peel, wash and dice vegetables. Remove meat from bone, cut into neat pieces
and return to soup with prepared vegetables, except pumpkin.
5 Simmer soup again until vegetables are soft-about 30 minutes. Add pumpkin
about 5 minutes before soup is finished.
6 Add parsley and a few drops of lime juice and grated nutmeg just before
serving.

Serves 12