Sheep's Hearts
From Cassell's dictionary of cookery, 1892
Serves 2
Time to roast: about three-quarters of an hour.
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 1771. The excerpt below is the record exactly as published.
Sheep's Hearts. — Soak the hearts in j ■water, and wash them thoroughly. Cut away the pipes, and tiim them neatly. Fill them with good veal forcemeat, and skewer thin ■ slices of fat bacon round them. Eoast before a clear fire, and baste liberally. Thicken a quarter of a pint of stock with a tea-spoonful of ground rice, flavour the sauce with ketchup, season with pepper and salt, and add a glass of wine if liked. Serve the hearts on a hot dish, pour the sauce over them, and send red-currant jelly to table with them. The stuflSng may be made with the ingTcdients in the following pro- portions. Shi-ed a quarter of a pound of beef suet very finely. Mix with it two ounces of finely-grated bread-crumbs, a dessert-spoonful of chopped parsley, a finely-minced shallot, a tea-spoonful of mixed sweet herbs, the hard- boiled yolk of an egg, and a little pepper, salt, and grated nutmeg. Mix the dry ingredients thoroughly, moisten them with a tea-spoonful of lemon- juice
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