Bullock's Heart (Roasted)
From Standard Paper-Bag Cookery, 1912
Serve on very hot dishes.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 26. The excerpt below is the record exactly as published.
If you elect to roast your heart, put in a basin of warm water and let soak for an hour to draw out the blood. Wipe dry, brush with oil or butter and tie or skewer in shape
Cook this with the app: pantry check, scaling, and the assistant.