Handbook of practical cookery

NOTE. — The onion ought to be soaked over night in boiling water. Stuffed Ox Heart. — One ox heart, one table-spoonful chopped parsley, two table-spoonfuls milk, four table-spoonfuls bread crumbs, one half table-spoonful salt, one half tea-spoonful pepper, one ounce dripping, one pint cold water, three ounces of suet. Wash well the heart in several waters. Cut across the centre, so as to make the cells into one large cavity to hold the stuffing. Remove from the suet the skin. Place it on a board, and chop it finely. Place in a basin the bread crumbs, parsley, and half the pepper and salt. Mix well together. Add the suet, and moisten all with the milk. Place this stuffing in the heart; sew it in with a strong needle and twine. Melt in a large sauce-pan the dripping. Put in the heart, and brown it over the fire. Turn the heart frequently, until it is browned all over. (This takes nearly one hour.) Take then the heart from the pan. Pour out of the pan the dripping. Return the pan to the fire, and sprinkle in the flour; add by degrees the water; stir till boiling. Skim well. Add the remainder of the pepper and salt. Return the heart to the pan ; draw the pan on one side, and allow all to cook very slowly for one hour and a half. NOTE.— To the stuffing may be added a small onion, which must be first peeled and soaked over night in boiling water, then chopped finely. Boiled Stuffed Heart.— One ox heart, five ounces of suet, twelve table-spoonfuls of flour, one tea-spoonful bakingpowder, one half table-spoonful salt, one half pint cold water. Wash well the heart in water several times. Cut it across the centre, so as to make one large hole. Remove from the suet the skin. Place it on a board, and chop it finely. Place it in a basin. Add the flour, powder, and salt. Mix it to rather a dry dough with the water. Turn it out on the board, and knead it slightly. Take quarter of this dough and place it as a stuffing in the heart. Roll out the remainder of the dough about half an inch thick. Dip a large pudding-cloth in boiling water, sprinkle over a little flour, place it on the table, place on it the dough, place on the dough the heart, draw up the pudding -cloth and tie it round. Plunge this into a large sauce-pan of boiling water. Add about one table-spoonful of salt, and let this boil for three hours. Should the water reduce in this time, add a little boiling water. Cut the string, and turn the heart carefully out of the cloth on to a hot dish. Shepherd's. Pie.— One pound cold meat, one pound boiled potatoes, one tea-spoonful salt, one quarter tea-spoonful MEAT ROLL — BRAZILIAN STEW. 277 pepper, one onion, one table-spoonful milk, one ounce clarified fat or dripping. Boil and mash the potatoes. (See directions, page 108.) Add to them the pepper, salt, milk, and dripping. Stir well together. Chop finely the cold meat. Soak the onion over night in a basin of boiling water. Take it from the water, and place it in a small sauce-pan. Cover it with cold water, and boil it fifteen minutes ; then chop it finely. Place now in a pie-dish a layer of the potatoes, then a layer of the cold meat, then a little onion. Continue to do this till all is used up. Place a last layer of potatoes on the top. Dip a knife in milk and make them very smooth. Place the pie-dish in a moderate oven, and bake half an hour.