Roast Bullock's Heart

Ingredients

• one gill (a quarter of a pint) of milk
• one egg
• 2 oz. of clarified dripping
• about a quarter of a pound of clarified dripping
• one small onion
• one ounce of butter
• one tablespoonful of flour
• half a pint of cold water
• one dessertspoonful of mushroom ketchup

Method

1. 1

   Mix suet and bread crumbs, add parsley, herbs, salt, and pepper.

2. 2

   Combine with milk and egg.

3. 3

   Stuff the heart, grease paper, and tie it on.

4. 4

   Roast in front of the fire or in a stewpan with dripping.

5. 5

   Baste and turn occasionally.

6. 6

   Fry onion in butter, add flour, then water, season, and thicken.

7. 7

   Serve sauce around the heart.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 44. The excerpt below is the record exactly as published.

one gill (a quarter of a pint) of milk, and one egg. 11. We take the heart and fill all the cavities with the stuffing, pressing it in as firmly as possible. N.B. — If there be any stuffing over, it can be put aside for the sauce. 12. We grease a piece of kitchen paper well with a piece of butter or drippi?ig ; and then place over the top of the heart where the cavities are, and tie it on tightly with string. 13. We put the roasting screen in front of the fire, to keep off the draught, and to keep in all the heat. N.B. — The Bullock's or Calf's heart can be roasted in a stewpan instead of in front of the fire. N.B. — For roasting in a stewpan. A. We take the heart already stuffed and prepared as above and put it in a stewpan, with 2 oz. of clarified dripping, and put the stewpan over a slow fire. B. We must baste it well with the dripping, and turn it occasionally. The Bullocks heart will take two hours to roast, the Calf's heart only one hour. N.B. — A Bullock's heart is better roasted in front of the fire on account oi its size. Lessons on Cooking Meat. — Roast Bullock 's Heart. 1 13 21. We put the dripping-pan, or a large dish, down on a stand within the screen close to the fire, with the dripping ladle or a large spoon in it. 22. We hang the roasting-jack up from the mantlepiece over the dripping-pan. • N.B. — If there be no roasting-jack, we can manage with a strong piece of worsted tied to a poor man's jack. 23. We must wind up the jack with its key, before we put the meat on. 24. We take the hook of the roasting-jack and pass it through the heart, and hang it on the jack or the worsted. N.B. — If the heart is hanging from a piece of worsted, we must twist the worsted occasionally to make it go round. 25. We put about a quarter of a pound of clarified dripping into the dripping-pan, and baste the heart occa- sionally. 26. It will take about tzvo hours to roast. 27. We take one small onion, peel it, and cut it in slices. 28. We put the onion in a saucepan, with one ounce of butter, or clarified dripping. 29. We put the saucepan on the fire, and let the onion fry a nice brown. 30. We now add one tablespoonful of flour, and mix them smoothly together with a wooden spoon. 31. We pour in half a pint of cold water, season it with salt and pepper to taste, and stir smoothly until it boils and thickens; 32. We then stand the saucepan by the side of the fire until required for use. 33. When the heart is roasted, we take it down, place the heart on a hot dish and draw out the hook. 34. We cut the string and take off the greased paper. H 114 National Training School for Cookery. 35. If there be any stuffing over, we now stir it into the sauce ; we also add one dessertspoonful of mushroom ketchup

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