Beef Heart Baked or Roasted

Ingredients

• a beef heart
• pepper and salt
• bits of butter
• a pint of water
• a teaspoonful of flour
• a lemon

Method

1. 1

   Cut the heart in two, remove strings, wash with warm water, rub inside with pepper and salt, and fill with stuffing of bread and butter moistened with water.

2. 2

   Tie it together, rub outside with pepper and salt, stick bits of butter on, dredge with flour, and roast in a dripping pan with a pint of water for basting.

3. 3

   Roast for one hour, then prepare a sauce with lemon, butter, and flour, serve in a gravy tureen.

As published

This recipe was extracted from The housekeeper's companion (1883), page 92. The excerpt below is the record exactly as published.

Beef Heart Baked or Roasted. — Cut a beef heart in two; take out the strings from the inside; wash it with warm water; rub the inside with pepper and salt, and fill it with a stuffing of bread and butter moistened with water, and sea- soned with pepper and salt, and, if liked, a sprig of thyme made fine; put it together and tie a string round it; rub the outside with pepper and salt; stick bits of butter on, then dredge flour over and set it on a trivet or muffin rings, in a dripping pan; put a pint of water in to baste with, then roast it before a hot fire or in a hot oven; turn it round and baste frequently. One hour will roast or bake it; when done take it up, cut a lemon in thin slices, and put it in a pan with a bit of butter; dredge in a teaspoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.