Stewed Lamb's Heart (Mutton)

Ingredients

• three lamb's hearts
• three tablespoonfuls of butter
• a little pepper
• a little salt
• a couple of bay leaves
• two or three slices of lemon
• a little flour

Method

1. 1

   Wash and slice the hearts.

2. 2

   Brown in a pan with butter, add hot water to cover, season, cover, and simmer for one hour.

3. 3

   Remove meat, thicken gravy with flour, and pour over.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 118. The excerpt below is the record exactly as published.

Stewed Lamb's Heart (Mutton). Wash and slice three lamb's hearts, being careful to cut across the grain of the flesh. Brown these well in a stew- pan with three tablespoonfuls of butter. Then add sufficient hot water to almost cover the meat. Season with a little pepper and salt, a couple of bay leaves, and two or three slices of lemon. Cover and simmer gently for one hour, fre- quently stirring, and if necessary, adding a little more water. When quite done remove the meat to a hot dish, thicken the gravy with a little flour, and pour it over. This dish should be eaten as hot as possible, as the meat is less palatable when cold. Bredee (Mutton). Cut two pounds of lean neck of mutton into small pieces. 170 STANDARD COOKERY. Chop up two medium-sized onions and fry them in an ounce and a half of butter or fat until lightly browned. Now add the meat and fry quickly for a few minutes, stirring contin- ually. Add two pounds of sliced tomatoes, a small piece of red chili finely minced, and pepper and salt to taste. Place in a saucepan with enough water to not quite cover the mixture. Cover the pot closely and cook gently for about two hours. Just before serving add a little sugar to the stew. Broiled Mutton Chop. Cut a chop from a tenderloin of mutton, trim off a little of the fat and scatter a little salt

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