Stuffed and Baked Sheep's Heart

Ingredients

• I sheep's heart
• I oz. suet, chopped
• I onion
• Salt and pepper
• 2 table-spoonfuls bread-crumbs
• I tea-spoonful powdered sage
• J tea-spoonful sweet herbs

Method

1. 1

   Parboil the onion, chop finely, mix with bread-crumbs, suet, sage, sweet herbs, salt, and pepper.

2. 2

   Wash the heart well, steep in cold water about 30 minutes to draw out the blood, then dry it well.

3. 3

   Put the stuffing into the cavities, draw the ends together and sew up.

4. 4

   Place in a baking-tin with a little dripping, and bake in a hot oven about 1 hour, basting frequently.

5. 5

   Serve on a hot dish.

6. 6

   Make the gravy as for mutton, and pour round the dish.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 9. The excerpt below is the record exactly as published.

Stuffed and Baked Sheep^s Heart I sheep's heart. I oz. suet, chopped. I onion. Salt and pepper. 2 table-spoonfuls bread-crumbs. I tea-spoonful powdered sage. J tea-spoonful sweet herbs

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