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

2. 2

   Bind with milk and season.

3. 3

   Clean the heart, remove valves, and stuff it.

4. 4

   Tie a greased paper over the top.

5. 5

   Bake with drippings for 20 minutes per pound plus an additional 20 minutes.

6. 6

   Simmer the valves with onion in water for an hour for sauce.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 17. The excerpt below is the record exactly as published.

one tablespoonful of chopped parsley, one heaped teaspoonful of chopped thyme. After the turkey has been cleaned and singed, chop from it the claws and dipping the feet into boiling water, 36 ME A TS. draw off the skin. Slit them also through with a sharp knife, that by severing the tendon the leg may not draw up in an ugly manner when exposed to the heat. Twist the tip of the wings behind the shoulders, then pass a skewer through the under part of the wing, through the top part of the leg, straight through the body, — through the top part of the other leg and through the under part of the other wing, which brings the skewer in a straight line across the fowl. Take now another skewer and put it through the skin of the fowl at the side, at a point that will permit the fastening down of the legs, by running the skewer over them, through the , skin at the base of the bre,ast, and again into the skin of the bird on the opposite side. Having thus turned the turkey the dressing must now be prepared. Chop the suet finely, and mix with it the bread crumbs, the parsley, and thyme, also half of the pepper arid salt. To bind this together drop in the egg, and then stuff the preparation into the turkey through the incision at the heck, and when it is, full, fold the skin together and fasten by sewing through with a needle and thread. Put the bird now into a dry baking tin, and distribute one ounce of butter in small pieces over the breast, after which place it in a brick oven, and allow it to roast twenty minutes for each pound, and twenty minutes additionally. While the turkey is roasting, the neck and giblets should be put on to boil, first being well covered with cold water, and when the turkey is done^ the giblets, etc., should be taken from the water, and chopped very finely. ■ Place the roast now upon a hot platter, pour the grease out of the baking tin, and substitute for it the liquor made ROAST PORK. 37 by the boiling of the giblets. In a small saucepan, then melt the butter, stir into it the flour, add to it the liquor from the baking tin, also the chopped giblets, season all with the remainder of the pepper and salt, and let the whole cook. for two minutes. Serve in a gravy-boat along with the turkey. ' Note. — Chickens, ducks and geese may also be prepared and roasted in this manner, the stu£Sng for ducks and geese being differ- ent, only in the addition of two Bermuda onions, chopped fine, and one teaspoonful of sage, to the. seasoning of this given amount of Roast Fork. — One small loin of pork, three table- spoonfuls of bread crumbs, one Bermuda onion, one-half teaspoonful of chopped sage, one-half teaspoonful of salt, one-half teaspoonful of pepper, one ounce of chopped suet, one tablespoonful of dripping. First separate each joint of the loin, with a chopper, and then make an incision with a knife into the thick part of the pork in which to put the stuffing. Prepare the stuffing by mixing the bread crumbs together with the onion, which must have previously been finely chop- ped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed, press the mixture snugly into the incision already made in the pork, and sew to- gether the edges of the meat with needle and thread,- in order to confine the stuffing. Grease well a sheet of kitchen paper with the drippings, place the loin into this, making an envelope of the paper, and securing it wifJi a wrapping of twine. Put to bake in a dry baking pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing 38 MEA TS. twenty minutes lo each pound of meat and twenty minutes longer. This should b.e served either with apple-sauce or apple-flitters. See page 132. Note. — The sage powdeis that may be purchased in small pack- ages can be used in all cases where chopped sage is required. Roast Bullocks-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

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