Calf's Heart, Roasted
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 1.5 hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 304. The excerpt below is the record exactly as published.
Calfs Heart, Roasted. — Wash the heart thoroughly in several waters, then leave it to soak for half an hour. Wipe it dry, and fill it with good veal stuffing, tie a piece of oiled jDaper round it, and roast it before a good fire for an horn- and a half. A few minutes before it is wanted take off the paper, sprinkle some flour over it, and baste it well. Send it to table with plenty of good bro^wn gravy, and some fried bacon
Cook this with the app: pantry check, scaling, and the assistant.