Sheep's Hearts, Baked

Ingredients

• two hearts
• a little pepper
• a little salt
• yolk of egg
• vermicelli loosely
• good pastry

Method

1. 1

   Stuff the hearts as before, cover with bacon, put them into boiling water, and simmer gently until done enough.

2. 2

   Take them up, let them cool, sprinkle a little pepper and salt over them, and cover each one with good pastry.

3. 3

   Brush them over with yolk of egg, and sprinkle vermicelli loosely upon them.

4. 4

   Bake in a well-heated oven.

5. 5

   When the pastry is done enough, serve the hearts on a hot dish, and send brown gravy to table in a tureen.

6. 6

   Time to boil the hearts, about three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1772. The excerpt below is the record exactly as published.

two hearts for three persons. Sheep's Hearts, Baked (another way). ^Stuff the hearts as before, cover with bacon, put them into boiling water, and simmer gently until done enough. Take them up, let them cool, sprinkle a little pepper and salt over them, and cover each one with good pastry. Brush them over with yolk of egg, and sprinkle vermicelli loosely upon them. Bake in a well-heated oven. "When the pastrj- is done enough, serve the hearts on a hot dish, and send brown gravy to table in a tureen. Time to boil the hearts, about three-quarters of an hour. Probable cost, lOd. each. Suf- ficient, two for three persons. Sheep's Kidneys. — Unless sheep's kid- neys can be served quite hot they are not worth eating. Sheep's Kidneys, Broiled.— Cut the kidneys in half the long way. Skin them, score "them a little, sprinkle salt and cayenne over them, dip them in clarified butter, and run a skewer through them to keep them from curling on the gridiron. Broil over a clear fire. Take out the skewers, and serve the kidneys on a hot dish with the hoUow part uppermost. Garnish the dish witli parsley. Time to broil the kidneys, eight to twelve minutes, according to size. Probable cost. ( 859 ) SHE 4(1. to 6d. each. Sufficient, thiee or four for a dish {sec Mutton Kidneys). Sheep's Kidneys, Broiled (superior). — Broil the kidneys as before. Lay them on a dish with the hollow part ui)pcrmost, and put in the centre of each a tea-spoonful of savoury butter prepared as follows : — Put two ounces of fresh butter into a plate, and work into it with a silver or wooden spoon a dessert-spoon- ful of finely-chopped parsley, half a tea-spoon- ful of green onions chopped small, the juice of half a lemon, and a little pepper and salt. Serve immediately. If preferred, a tea-spoon- ful of tartar sauce {sec Tartar Sauce) may be put into the hollow of the kidney, and Harvey's or Worcester Sauce may be served with it. Time to broil the kidneys, eight to twelve minutes. Probable cost, kidneys 4d. to 6d. each. Sheep's Kidneys, Broiled (M. Ude's recipe). — Take some kidnej's that have been kept for a while, cut them iu two, and remove the thin skin that covers them, use a small skewer to keep them open, in imitation of two shells; powder them over with a little pepper and salt, dip them into a little melted butter, and broil them just as you are going to serve up. Broil the side that you have cut open fii-st ; when you broil the other side, the whole of the gravy issues to the upper part, llind when you take them off the fire that the gravy does not di-op off. Have some parsley chopped very fine and mixed with fresh butter, the juice of a lemou, pepper, and salt ; put a little of that mixture over each kidney, and send up to table in a hot dish. N.B. — Kidneys are an excellent breakfast for sportsmen, but are seldom sent up for dinner. They must be eaten directly, as they lose their goodness by waiting. They have also the disadvantage of being uneatable if they are too much done ; and he who cannot eat meat imderdone should not have them at his table. Sheep's Kidneys, Stewed.— Skin and halve half a dozen sheep's kidneys, and cut them into slices a quarter of an inch tliick. Fiy these in butter tiU they are lightly browned, dredge a little flour over them, pom- in a glassful of sherry, and add a tea-spoonful of chopped parsley, a finely-minced shallot, three or four mushrooms chopped small, a tea-spoon- ful of lemon- juice, and a little pepper and salt. Stir the preparation over the fire for five or six minutes, and serve very hot. Time, twenty minutes. Probable cost, kidneys, 4d. to 6d. each. Sufficient for four or five persons. Sheep's Kidneys with Champagne, — Take six or twelve kidneys, according to the quantity that you wish to dress ; remove the skins, and mince them the thickness and size of a halfpenny ; have a little bit of lean bacon cut in small squares ; fry them in an omelet-pan with a very small bit of butter; when the bacon is of a good colour, put in the kidneys, taking care to move the pan frequently to fi-y them equally ; when they are done, strew over them a little salt

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