Roast Bullock's or Calf's Heart

Ingredients

• 1 bullock's heart (or calf's)
• 2 oz. of suet
• 1/2 lb. of bread crumbs
• 1 gill (5 pint of milk)
• 1 egg
• Salt and pepper
• 1 tablespoonful of chopped parsley
• 1 dessertspoonful of chopped mixed herbs
• 1/2 lb. dripping

Method

1. 1

   Prepare the heart by washing and cleaning it.

2. 2

   Mix suet, bread crumbs, parsley, herbs, salt, and pepper, then combine with milk and egg.

3. 3

   Stuff the heart with the mixture and roast it, basting regularly, for about two and a half hours.

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.

ROAST BULLOCK'S OR CALF'S HEART. EITHER IN FRONT OF THE FIRE OR IN A STEWPAN. Average cost of a " Buttock's or Calfs Heart stuffed" and " Brown Sauce!' INGREDIENTS. "Bullock's or Calfs Heart" s. d. 1 bullock's heart (or calf s) 2s. or 2 2 oz. of suet o J lb. of biead crumbs o 1 gill (5 pint of milk) o 1 egg o Salt and pepper 1 tablespoonful of chopped parsley 1 dessertspoonful of chopped mixed herbs

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