The official handbook for the National Training School for Cookery

15. We then strain the glaze round the meat. 16. We serve it with dressed spinach (see " Vegetables/' Lesson No. 8), or with dressed carrots and turnips (see " Vegetables/' Lesson No. 6). ■> Lessons on Cooking Meat. — Roast Bullock's Heart. ROAST BULLOCK'S OR CALF'S HEART. EITHER IN FRONT OF THE FIRE OR IN A STEWPAN. Average cost of a " Buttock's or Calfs Heart stuffed" and " Brown Sauce!' "Bullock's or Calfs Heart" s. d. 1 bullock's heart (or calf s) 2s. or 2 2 oz. of suet o J lb. of biead crumbs o 1 gill (5 pint of milk) o 1 egg o Salt and pepper 1 tablespoonful of chopped parsley 1 dessertspoonful of chopped mixed herbs : thyme, lemon thyme, and marjoram y J lb. dripping o 3 4 ' Sauce.' 1 small onion and half a carrot o o\ Salt and pepper ) , |oz. of flour ) 0 °* 1 oz. of butter o 1 1 dessertspoonful of mushroom ketchup o oV Time required, about two hours and a half. Now we will show you how to stuff a Bullock's Heart and roast it. 1. We must first prepare the fire for roasting as described in "Roasting," Lesson No. I. 2. We take a bullock's heart and wash it thoroughly in salt and water; carefully cleansing all the cavities of the heart and removing all the blood. 3. We take it out of the salt and water, and put it into a basin of clean water, wash it again, until it is quite clean, and wipe it thoroughly dry with a cloth. N.B. — If the heart is not quite dry, it will not roast properly. 4. We put the heart on a board, and with a sharp knife cut off the flaps, or deaf ears (as they are called). 5. We put two ounces of suet on a board, cut away all the ii2 National Training School for Cookery. skin, and chop it up as finely as possible ; we should sprinkle a little flour over the suet, to prevent it from sticking to the board or knife. 6. We grate some bread crumbs with a grater on to the board. 7. We wash two or three sprigs of parsley in cold water, dry them in a cloth, and chop the parsley up as finely as possible on a board ; when chopped there should be about one tablespoonful. 8. We take a sprig of thyme, lemon thyme and marjoram, rub them through a strainer, or chop them up finely on a board ; there should be about one dessertspoonful of the mixed herbs. 9. We now mix the chopped suet, and bread crumbs well together, and then add the parsley, the herbs, one teaspoonful of salt, and pepper to taste, and mix them thoroughly together. 10. We now mix it with one gill (a quarter of a pint) of milk, and one egg. 11. We take the heart and fill all the cavities with the stuffing, pressing it in as firmly as possible. N.B. — If there be any stuffing over, it can be put aside for the sauce. 12. We grease a piece of kitchen paper well with a piece of butter or dripping; and then place over the top of the heart where the cavities are, and tie it on tightly with string. 13. We put the roasting screen in front of the fire, to keep off the draught, and to keep in all the heat. N.B. — The Bullock's or Calf's heart can be roasted in a stewpan instead of in front of the fire. N.B. — For roasting in a stewpan. A. We take the heart already stuffed and prepared as above and put it in a stewpan, with 2 oz. of clarified dripping, and put the stewpan over a slow fire.