Sheep's Heart, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 711. The excerpt below is the record exactly as published.
two or three sheep's hearts in lukewarm water, fill them with veal forcemeat, and skewer them securely. Fasten a' rasher of fat bacon roimd each, place them in a deep dish, and with them one pmt of good stock, and an onion stuck with two cloves
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