Sheep's Mince

Ingredients

• a sheep's heart
• a sheep's liver
• a small lump of butter
• a dessert-spoonful of chopped onion
• a tablespoonful of mushroom ketchup
• pepper
• salt

Method

1. 1

   Wash and soak the sheep's heart and liver.

2. 2

   Cleanse them thoroughly, plunge into boiling water, and simmer gently for about half an hour.

3. 3

   Mince finely.

4. 4

   Dissolve butter in a saucepan, work in a little flour to make a smooth paste, stir over the fire until lightly browned.

5. 5

   Mix with the liquor from the boiled organs to make a sauce of thick cream consistency.

6. 6

   Add pepper, salt, and chopped onion.

7. 7

   Put in the mince and simmer gently until done.

8. 8

   Stir in mushroom ketchup and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1774. The excerpt below is the record exactly as published.

Sheep's Mince. —Wash and soak a sheep's heart and liver. Cleanse them tho- roughly, plunge them into boiling water, and simmer gently about half an hour. Take them up, let them cool, and mince finely. Dissolve a small lump of butter in a saucepan, work into it a little flour to make a smooth paste, stir it briskly over the fire imtU it is lightly browned. ]Mix -with it as much of the liquor in which the liver and heart were boiled as will make sauce of the consistence of thick cream. Add pepper and salt and a dessert-spoonful of chopped onion. Put in the mince, and simmer aU gently together untQ done enough. Stir in a table- spoonful of mushroom ketchu

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