Heart Dish
From Cookery, 1897
Serve with squares of fried bread.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 35. The excerpt below is the record exactly as published.
Wash and trim the heart, cut it into small slices or into dice shape, put it over the fire in a stewing pan, with some good fat bacon or pork dripping, a large handful of small onions, or two or three large ones cut in slices, and plenty of seasoning. Let all these brown over a brisk fire ; pour away the greater part VEAL. 87 of the fat, and sprinkle the contents of the pan with flour. Use a wooden spoon for stirring, moisten, and just cover with some red win
Cook this with the app: pantry check, scaling, and the assistant.