Roast Bullock’s Heart

Ingredients

• 1 bullock’s heart
• ½ Ib. suet
• 6 oz. of bread crumbs
• ½ pint of milk
• 1 tablespoonful of chopped parsley
• 1 dessertspoonful of chopped mixed herbs
• 4 Ib. of dripping or butter
• 1 pint of gravy or beef-tea
• 1 small onion
• a dessertspoonful of flour
• butter the size of an egg
• a large spoonful of mushroom catchup

Method

1. 1

   Wash the heart in salt water, dry it, chop the suet finely, mix with bread crumbs, parsley, herbs, salt, and pepper.

2. 2

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

3. 3

   Brown in dripping, baste, and prepare gravy with onion, pepper, and salt.

4. 4

   Thicken with flour and add mushroom catchup before serving.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 30. The excerpt below is the record exactly as published.

Roast Bulicck’s Neart—Ingredients—1 bullock’s heart, % Ib. suet, 6 oz. of bread crumbs, ¥/ pint of milk, 1 tablespoonful of chopped parsley, 1 desertspoonful of chopped mixed herbs, 4 Ib. of dripping or butter, I pint of gravy or beef-tea. For the sauce—1 small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catchup

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