Heart, Bullock's
From Cassell's dictionary of cookery, 1892
Serves 6
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 710. The excerpt below is the record exactly as published.
Heart, Bullock's. — AVash the heart in several waters, clean the blood carefully from the pipes, and put it to soak in \'inegar and water for five or six hours. Drain it, and fill it either with hare forcemeat or sage-and-onion etufling. Fasten it securely, tie it in a cloth, put it into a pan of boihng water, and let it simmer gently for two hours. Take off the cloth, and roast the heart while hot, basting it plenti- fully, with good di'ipping for two houi's longer
Cook this with the app: pantry check, scaling, and the assistant.