Roast Bullock's Heart

Ingredients

• One bullock's heart
• 3^ lb. suet
• 6 oz. bread crumbs
• 3^ pt. of milk
• 1 tablespoonful of chopped parsley
• 1 dessert-spoonful of chopped mixed herbs
• 1/2 lb. of dripping or butter
• 1 pt. of gravy or beef-tea
• One small onion
• a dessertspoonful of flour
• salt
• pepper
• butter the size of an egg
• a large spoonful of mushroom catsup

Method

1. 1

   Wash the heart in salt water, remove blood, and dry.

2. 2

   Chop suet finely, mix with bread crumbs, parsley, herbs, salt, and pepper.

3. 3

   Fill cavities of the heart with stuffing, cover with greased paper, and tie.

4. 4

   Baste with dripping, add onion to gravy, and stew gently.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 28. The excerpt below is the record exactly as published.

Roast Bullock's Heart— One bullock's heart, 3^ lb. suet, 6 oz. bread crumbs, 3?^ pt. of milk, 1 tablespoonful of chopped parsley, 1 dessert- spoonful of chopped mixed herbs, }^ lb. of dripping or butter, 1 pt. of gravy or beef-tea. For the sauce: One small onion, a dessertspoon- ful of flour, salt and pepper, butter the size of an Qgg, a large spoonful of mushroom catsup

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