Roasted Calf’s Pluck
From The encyclopædia of practical cookery, 1890
Serves 4
Ensure to baste frequently for a nice brown froth.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 100. The excerpt below is the record exactly as published.
oasted Calf’s Pluck. — Clean the pluck, stuff the heart with forcemeat of breadcrumbs, butter, and minced parsley, seasoned with pepper, salt, and a small quantity of grated nutmeg ; fix the liver and lights on to the heart with skewers, and roast it in front of a clear fire ; dredge it over occasionally with flour and baste it constantly with butter, thus making a nice brown froth all over it. Prepare a melted-butter sauce and mix 1 table-spoonful of lemon pickle
Cook this with the app: pantry check, scaling, and the assistant.