stufl: the hearts as for roasting, and skewer thin
slices of fat bacon✪ Sheep's Head, Stuffed and Roasted over them. Put them with
the broad end downwards in a dripping-tia,
sprinkle a little pepper and salt over them,
jjour a pint of broth round them, and bake in a
weU-heated oven. Baste frequently. Take up
the hearts, and keep them hot. Skim and strain
the gravy, boil it quickly till it is reduced one-
half, thicken with a spoonful of brown thicken-
ing, and flavom- with store sauce. Place the
hearts on a dish, strain the sauce over, and serve.
Send red-currant jelly to table as an accom-
paniment. If liked, an onion can be stewed in
the graA^y Math the hearts. Time to bake, two
hours. Probable cost, sheep's hearts, lOd. each.
Sufficient, two hearts for three persons.
Sheep's Hearts, Baked (another way).
^Stuff the hearts as before, cover with bacon,
put them into boiling water, and simmer gently
until done enough. Take them up, let them
cool, sprinkle a little pepper and salt over
them, and cover each one with good pastry.
Brush them over with yolk of egg, and
sprinkle vermicelli loosely upon them. Bake
in a well-heated oven. "When the pastrj- is
done enough, serve the hearts on a hot dish,
and send brown gravy to table in a tureen.
Time to boil the hearts, about three-quarters
of an hour. Probable cost, lOd. each. Suf-
ficient, two for three persons.
Sheep's Kidneys. — Unless sheep's kid-
neys can be served quite hot they are not worth
eating.
Sheep's Kidneys, Broiled.— Cut the
kidneys in half the long way. Skin them,
score "them a little, sprinkle salt and cayenne
over them, dip them in clarified butter, and
run a skewer through them to keep them from
curling on the gridiron. Broil over a clear
fire. Take out the skewers, and serve the
kidneys on a hot dish with the hoUow part
uppermost. Garnish the dish witli parsley.
Time to broil the kidneys, eight to twelve
minutes, according to size. Probable cost.
( 859 )
SHE
4(1. to 6d. each. Sufficient, thiee or four for a
dish {sec Mutton Kidneys).
Sheep's Kidneys, Broiled (superior).
— Broil the kidneys as before. Lay them on a
dish with the hollow part ui)pcrmost, and put
in the centre of each a tea-spoonful of savoury
butter prepared as follows : — Put two ounces
of fresh butter into a plate, and work into it
with a silver or wooden spoon a dessert-spoon-
ful of finely-chopped parsley, half a tea-spoon-
ful of green onions chopped small, the juice of
half a lemon, and a little pepper and salt.
Serve immediately. If preferred, a tea-spoon-
ful of tartar sauce {sec Tartar Sauce) may be
put into the hollow of the kidney, and Harvey's
or Worcester Sauce may be served with it.
Time to broil the kidneys, eight to twelve
minutes. Probable cost, kidneys 4d. to 6d. each. ✪ Sheep's Hearts, Baked
Page 1772 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
stufl: the hearts as for roasting, and skewer thin slices of fat bacon over them. Put them with the broad end downwards in a dripping-tia, sprinkle a little pepper and salt over them, pour a pint of broth round them, and bake in a weU-heated oven. Baste frequently. Take up the hearts, and keep them hot. Skim and strain the gravy, boil it quickly till it is reduced onehalf, thicken with a spoonful of brown thickening, and flavom- with store sauce. Place the hearts on a dish, strain the sauce over, and serve. Send red-currant jelly to table as an accompaniment. If liked, an onion can be stewed in the gravy with the hearts. Time to bake, two hours. Probable cost, sheep's hearts, lOd. each. Sufficient, two hearts for three persons.
Sheep's Hearts, Baked (another way). ^Stuff the hearts as before, cover with bacon, put them into boiling water, and simmer gently until done enough. Take them up, let them cool, sprinkle a little pepper and salt over them, and cover each one with good pastry. Brush them over with yolk of egg, and sprinkle vermicelli loosely upon them. Bake in a well-heated oven. When the pastry is done enough, serve the hearts on a hot dish, and send brown gravy to table in a tureen. Time to boil the hearts, about three-quarters of an hour. Probable cost, lOd. each. Sufficient, two for three persons.
Sheep's Kidneys. — Unless sheep's kidneys can be served quite hot they are not worth eating.
Sheep's Kidneys, Broiled.— Cut the
kidneys in half the long way. Skin them, score "them a little, sprinkle salt and cayenne over them, dip them in clarified butter, and run a skewer through them to keep them from curling on the gridiron. Broil over a clear fire. Take out the skewers, and serve the kidneys on a hot dish with the hoUow part uppermost. Garnish the dish witli parsley. Time to broil the kidneys, eight to twelve minutes, according to size. Probable cost.
( 859 )
SHE
4(1. to 6d. each. Sufficient, thiee or four for a dish {sec Mutton Kidneys).
Sheep's Kidneys, Broiled (superior). — Broil the kidneys as before. Lay them on a dish with the hollow part uppermost, and put in the centre of each a tea-spoonful of savoury butter prepared as follows : — Put two ounces of fresh butter into a plate, and work into it with a silver or wooden spoon a dessert-spoonful of finely-chopped parsley, half a tea-spoonful of green onions chopped small, the juice of half a lemon, and a little pepper and salt. Serve immediately. If preferred, a tea-spoonful of tartar sauce {sec Tartar Sauce) may be put into the hollow of the kidney, and Harvey's or Worcester Sauce may be served with it. Time to broil the kidneys, eight to twelve minutes. Probable cost, kidneys 4d. to 6d. each.
Records on this page
Sheep's Head, Stuffed and RoastedSheep's Hearts, BakedSheep's Kidneys, Broiled