Sheep's Heart, Stuffed
From Cassell's dictionary of cookery, 1892
Serves 4
Hearts are better placed on a layer of hot, savory Australian mince.
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 1994. The excerpt below is the record exactly as published.
Sheep's Heart, Stuffed. Prepare some forcemeat as in recipe No. 15 ; stuff the hearts with it — not too f uU, or the stuf- flng will burst out. Brush the hearts over with milk, and roll in flour. Fry them in a little fat and turn them about on all sides till nicely browned ; put in a stevq3an with a pint of well- seasoned stock. Let them simmer one hour and a half, or till tender; drain away the gravy, skim it, and boil it shar^jly till reduced to one- haK, thicken with a little flour (a glassful of claret
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Cook this with the app: pantry check, scaling, and the assistant.