Roast Bullocks-heart

Ingredients

• One bullocks-heart
• three ounces of chopped suet
• three ounces of bread crumbs
• one tablespoonful 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 tablespoonful of mushroom catsup
• one teaspoonful of pepper
• one dessert spoonful of salt

Method

1. 1

   Prepare stuffing by mixing suet, bread crumbs, parsley, and herbs.

2. 2

   Bind with milk and season.

3. 3

   Clean the heart, cut off valves, and stuff it.

4. 4

   Tie a greased paper over the top.

5. 5

   Bake with drippings for 20 minutes per pound, basting.

6. 6

   Simmer the valves in water with onion.

7. 7

   Make sauce with butter, flour, strained liquor, catsup, pepper, and salt.

8. 8

   Serve heart with sauce.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 18. The excerpt below is the record exactly as published.

Roast Bullooks-heart,— One bullocks-heart, three ounces of chopped suet, three ounces of bread crumbs, one tablespoonf ul 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 tablespoonful of mushroom catsup, one teaspoonful of pepper, one dessert spoonful of salt

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