Heart, Calf S. — Wash the heart very clean, soak it in vinegar and water, fill it with a forcemeat made of four ounces of crumb of bread, two ounces of butter, two table-spoon- fuls of chopped parsley, half a tea-spoonful of finely-minced lemon-rind, and a little salt and cayenne. Fasten the heart securely and roast before a clear Sfe for nearly three hours. Serve it with half a pint of good melted butter mixed with a table-spoonful of -iemon-juice or vinegar. A calf's heart✪ Calf's Heart, Roasted is improved by par- tially boiling it before it is roasted. It may be baked, if more convenient, in a good oven, but in either case should be liberally basted. Probable cost, 2s. Sufficient for four or five persons. Heart, Calfs (another way). — Wash and soak the heart, cut it into slices about a quarter of an inch thick, and fry these in a little hot dripping or butter. About five minutes before they are done put a slice of bacon into the pan for each slice of heart, and when they are suffi- ciently cooked serve on a hot dish, and cover each piece of heart with a slice of bacon. Boil two or tbree table-spoonfuls of thin flour and water in the pan in which the meal was fried. Season it with pepper and salt, add one table-spoonful of red curra,nt jelly, and serve as hot as possible. Time, fifteen minutes to fry the slices of heart. Probable cost, 3s. Sufficient for five or six persons. Heart, Sheep's, Baked.— Wash two or three sheep's hearts in lukewarm water, fill them with veal forcemeat, and skewer them securely. Fasten a' rasher of fat bacon roimd each, place them in a deep dish, and with them one pmt of good stock, and an onion stuck with two cloves✪ Sheep's Heart, Baked. Bake in a moderate oven for two hours. Draw oft' the gravy. Thicken with a little flour and butter, and flavour it with pepper and salt and a table-spoonful of mushroom or walnut ketchup. Put the hearts on a hot dish, pour the gravy over them, and send red currant jeUy with them to table. HEA ( 311 ) Probable cost, 8cl. each. Sufficient, two for four persons. Hearts, Sheep's, with Batter Pud- ding.— Prepare two hearts as in the last recipe. Bake them for one hour; then drain them from the gravy, put them into a deep, well-buttered pie-dish, and pour round them a batter made thus : — Mix four heaped table- spoonfuls of fine flour smoothly with a quarter of a pint of milk and water. Add the beaten yolks of two eggs, a pinch of salt, and, when the flour is quite smooth and free fi'om lumps, another quarter of a pint of milk. Let this be made, if possible, an hour before the batter is wanted. Just before putting it in the oven stir in the whites of the eggs well wMsked. Bake until the pudding is done enough. Thicken and flavour the gravy in which the meat was stewed, and send it to table in a tureen. Time, two hours. Probable cost, about la. lOd. It will be sufficient for four or five persons. Hebe's Cup {see Heidelburg Punch). Hedgehog, Apple {see Apple Hedgehog).

AI-modernized reading of the original text

Heart, Calf S. — Wash the heart very clean, soak it in vinegar and water, fill it with a forcemeat made of four ounces of crumb of bread, two ounces of butter, two table-spoonfuls of chopped parsley, half a tea-spoonful of finely-minced lemon-rind, and a little salt and cayenne. Fasten the heart securely and roast before a clear fire for nearly three hours. Serve it with half a pint of good melted butter mixed with a table-spoonful of lemon-juice or vinegar. A calf's heart is improved by partially boiling it before it is roasted. It may be baked, if more convenient, in a good oven, but in either case should be liberally basted. Probable cost, 2s. Sufficient for four or five persons. Heart, Calfs (another way). — Wash and soak the heart, cut it into slices about a quarter of an inch thick, and fry these in a little hot dripping or butter. About five minutes before they are done put a slice of bacon into the pan for each slice of heart, and when they are sufficiently cooked serve on a hot dish, and cover each piece of heart with a slice of bacon. Boil two or three table-spoonfuls of thin flour and water in the pan in which the meal was fried. Season it with pepper and salt, add one table-spoonful of red currant jelly, and serve as hot as possible. Time, fifteen minutes to fry the slices of heart. Probable cost, 3s. Sufficient for five or six persons. Heart, Sheep's, Baked.— Wash two or three sheep's hearts in lukewarm water, fill them with veal forcemeat, and skewer them securely. Fasten a rasher of fat bacon round each, place them in a deep dish, and with them one pmt of good stock, and an onion stuck with two cloves. Bake in a moderate oven for two hours. Draw oft' the gravy. Thicken with a little flour and butter, and flavour it with pepper and salt and a table-spoonful of mushroom or walnut ketchup. Put the hearts on a hot dish, pour the gravy over them, and send red currant jelly with them to table. HEA ( 311 ) Probable cost, 8cl. each. Sufficient, two for four persons. Hearts, Sheep's, with Batter Pudding.— Prepare two hearts as in the last recipe. Bake them for one hour; then drain them from the gravy, put them into a deep, well-buttered pie-dish, and pour round them a batter made thus : — Mix four heaped tablespoonfuls of fine flour smoothly with a quarter of a pint of milk and water. Add the beaten yolks of two eggs, a pinch of salt, and, when the flour is quite smooth and free from lumps, another quarter of a pint of milk. Let this be made, if possible, an hour before the batter is wanted. Just before putting it in the oven stir in the whites of the eggs well whisked. Bake until the pudding is done enough. Thicken and flavour the gravy in which the meat was stewed, and send it to table in a tureen. Time, two hours. Probable cost, about la. lOd. It will be sufficient for four or five persons. Hebe's Cup {see Heidelburg Punch). Hedgehog, Apple {see Apple Hedgehog).

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Calf's Heart, RoastedSheep's Heart, Baked

Cassell's dictionary of cookery