Roast Heart

Ingredients

• 1 sheep’s heart
• 2 tablespoonsful of breadcrumbs
• Small piece onion (chopped)
• i teaspoonful of chopped parsley
• i dessertspoonful of chopped suet
• I teaspoonful of herbs
• salt and pepper
• milk to mix

Method

1. 1

   Cleanse the heart thoroughly, removing tubes and any blood from centre.

2. 2

   Remove flaps of muscle from base.

3. 3

   Mix the stuffing, season well, and bind with the milk.

4. 4

   Place in centre.

5. 5

   Sew up or skewer the opening.

6. 6

   Make 2 oz. fat hot in a pan.

7. 7

   Brown the heart, draw to side of the stove.

8. 8

   Put on the lid and cook gently for an hour and a half, or till tender.

9. 9

   Baste constantly.

10. 10

    When done, pour off some of the fat.

11. 11

    Stir in about one dessertspoonful of flour.

12. 12

    Brown it.

13. 13

    Add one gill of water, season, boil up, pour round the heart.

As published

This recipe was extracted from Berridge House recipe book (1910), page 8. The excerpt below is the record exactly as published.

Roast Heart 1 sheep’s heart, 2 tablespoonsful of breadcrumbs, Small piece onion (chopped), i teaspoonful of chopped parsley, i dessertspoonful of chopped suet. I teaspoonful of herbs, salt and pepper, milk to mix

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