Sheep's Heart Stewed with Celery

Ingredients

• 2 sheep’s hearts
• 2 heads of celery
• 1 onion
• A few small meat balls
• salt, pepper, and nutmeg
• nutmeg
• a little lemon juice
• and browning

Method

1. 1

   Wash the hearts well and soak in salt and water to take out the blood.

2. 2

   Dry and slice them, and lay them in a stewpan with the onion chopped, the celery washed and cut up, salt, pepper, and nutmeg, a few meat or motsa balls, and a little lemon juice and browning.

3. 3

   Stew slowly till tender, and serve with mashed potatoes.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 80. The excerpt below is the record exactly as published.

SHEEP’S HEART STEWED WITH CELERY. 2 sheep’s hearts. I 2 heads of celery. 1 onion. | A few small meat balls. Wash the hearts well and soak in salt and water to take out the blood. Dry and slice them, and lay them in a stewpan with the onion chopped, the celery washed and cut up, salt, pepper, and nutmeg, a few meat or motsa balls, and a little lemon juice and browning

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