Roasting in a Stew Pan

Ingredients

• A Calf's Heart
• Two ounces of Dripping
• Two tablespoonfuls of Bread-crumbs
• Two tablespoonfuls of chopped Suet
• One tablespoonful of chopped Parsley
• One teaspoonful of Lemon, Thyme, and Marjoram
• Pepper and Salt
• * One Egg, or a little Milk

Method

1. 1

   Clean the heart well, soaking it in warm water to draw out the blood.

2. 2

   Make the stuffing by mixing bread-crumbs, chopped suet, parsley, lemon, thyme, marjoram, pepper, and salt, binding with one egg or a little milk.

3. 3

   Dry the heart, stuff it, sew it up, and place in a stewpan with dripping over a slow fire.

4. 4

   Baste frequently.

5. 5

   A bullock’s heart takes two hours; a calf’s heart one hour to cook.

6. 6

   Serve with brown sauce.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 46. The excerpt below is the record exactly as published.

Roasting in a Stew Pan. Ingredients. A CalPs Heart. Two ounces of Dripping. Two tablespoonfuls of Bread-crumbs. Two tablespoonfuls of chopped Suet. One tablespoonful of chopped Parsley. One teaspoonful of Lemon, Thyme, and Marjoram. Pepper and Salt. * One Egg, or a little Milk. Clean the heart well, soaking it in warm water to draw out the blood ; while it is soaking make the stuffing. Mix well together the bread-crumbs, chopped suet, parsley, lemon, thyme, marjoram ; 33 sprinkle a little pepper and salt, and bind these ingredients all together, with one egg or a little milk. Take the heart, dry it with a clean cloth, cut off the deaf ears, and stuff it with the stuffing just made ; sew it up, and put it in a stewpan with two ounces of dripping, over a very slow fire ; baste it frequently, and turn it over occasionally. A bullock’s heart takes two hours and a calf’s heart

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