Roast Bullock's Heart

Ingredients

• One bullock's heart
• three ounces of chopped suet
• three ounces of bread crumbs
• one table-spoonful of chopped parsley
• one dessert-spoonful of mixed powdered herbs
• one gill of milk
• two ounces of drippings
• one Bermuda onion
• one pint of cold water
• one ounce of butter
• one ounce of flour
• one table-spoonful of mushroom catchup
• one tea-spoonful of pepper
• one dessert-spoonful of salt

Method

1. 1

   Prepare stuffing by mixing suet, bread crumbs, parsley, and herbs, binding with milk and seasoning.

2. 2

   Clean the heart, remove valves, and stuff it.

3. 3

   Tie kitchen paper over the top.

4. 4

   Bake in an oven-tin for 20 minutes per pound plus an additional 20 minutes, basting regularly.

5. 5

   Simmer the 'deaf ears' in water with onion for one hour.

6. 6

   Prepare sauce with butter, flour, strained liquor, catchup, pepper, and salt.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 36. The excerpt below is the record exactly as published.

ROAST BULLOCK'S HEART. 45 with needle and thread, in order to confine the stuffing. Grease well a sheet of kitchen-paper with the drippings, place the loin into this, making an envelope of the paper, and securing it with a wrapping of twine. Put to bake in a dry baking-pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes to each pound of meat, and twenty minutes longer. This should be served either with apple-sauce or apple- fritters. See pages 177, 133. NOTE.— The sage powders, that may be purchased in small pack- ages, can be used in all cases where chopped sage is required. Eoast Bullock's Heart. — One bullock's heart, three ounces of chopped suet, three ounces of bread crumbs, one table-spoonful of chopped parsley, one dessert-spoonful of mixed powdered herbs, one gill of milk, two ounces of drip- pings, one Bermuda onion, one pint of cold water, one ounce of butter, one ounce of flour, one table-spoonful of mush- room catchup, one tea-spoonful of pepper, one dessert-spoon- ful of salt

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