Casseroled Sheep’s Hearts

Ingredients

• four hearts
• 2 carrots
• 2 onions
• 1 turnip
• Al Cooking Salt
• pepper
• a bunch of herbs

Method

1. 1

   Clean and soak the hearts in salt water for half an hour.

2. 2

   Dice the carrots, onions, and turnip.

3. 3

   Place them in a casserole with salt, pepper, and herbs.

4. 4

   Lay the hearts on top and half cover with stock or water.

5. 5

   Cook slowly for about two hours.

6. 6

   Remove the herbs and thicken the liquor with blended, browned flour.

7. 7

   Serve with boiled potatoes.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 10. The excerpt below is the record exactly as published.

CASSEROLED SHEEP’S HEARTS Clean four hearts and soak them in salt water for half an hour. Dice 2 carrots, 2 onions and 1 turnip. Put them in a casserole with Al Cooking Salt, pepperand a bunch of herbs

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