Stuffed Sheep’s Heart
From The paper-bag cookery manual, 1911
A little stock or water may be added for gravy.
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Stuffed Sheep’s Heart. Wash, wipe, and trim the heart, make a stuffing with one peeled and chopped onion, two table-spoonfuls of bread crumbs, one tea-spoonful of chopped sage, and half a tea-spoonful of sweet herbs; season with 60 THE PAPEB-BAG COOKERY MANUAL. salt and pepper, and fill the heart with it ; put some slices of bacon over the stuffing. Wrap the heart securely in greased paper, tie round with string, or put it in a greased paper-bag, and bake in a hot oven for about an hour, or less, according to the size of the heart. A little stock or water may be added to the meat if liked, this will serve as gravy. Sausage Rolls. Roll out some puff, or rough puff, paste, cut it into even-sized, oblong pieces, place half a pork sausage (cut lengthwise) in the centre of each piece of paste, wet the edges, and fold over or roll up ; trim the ends neatly, place the rolls in a buttered paper- bag, fold in the ends, and bake on a grid shelf in a hot oven for about 18 minutes. Note. — Pierce the top of the bag here and there with a skewer, this will help to brown the pastry. Beefsteak Pudding. Take about 1 lb. of beef steak, half a pound of flour, and 4 ozs. of suet ; cut the meat into thin slices and dip into a little seasoned flour, previously mixed with salt and pepper, on a plate. Roll up each with a small piece of fat inside. Chop the suet finely, mix with the flour and a pinch of salt ; make into a stiff paste with about a gill of cold water, roll out and line with it a greased, shallow pudding basin, keeping back one-third for the cover ; lay in the THE PAPER-BAG COOKERY MANUAL. 61 pieces of meat, and season. Pour in a little water, moisten the edges, and cover the top with paste; tie over with buttered paper, then place it in a good-sized “Express” bag, and cook in a hot oven for about If hours. Remove the paper, unmould the pudding and dish up, or serve the pudding in a basin. Spiced Shoulder of Mutton. Bone a small shoulder of mutton, lay out the meat flat on a board, skin down- wards, and rub in a mixture of salt, sugar, pepper, mace, ginger, and cloves, using only a very little of each ; roll up the meat and keep in the larder till the next day. Repeat this operation for three or four days, then roll up the meat, wrap up securely in a greased paper-bag, and tie it with string. Place it in a hot oven on a grid shelf, and cook for about 2 hours, more or less, according to size; remove the string and paper and serve hot or cold. If served hot, pour over some gravy or thin brown sauce, and if served cold, the joint should be brushed over with liquefied meat glaze or “Lemco” when cold. Calf’s Liver and Bacon. Wipe about a pound of calf’s liver and cut it into rather thin slices, dip each slice into seasoned flour, namely, flour mixed with enough salt and pepper to taste. Cut thinly, six or eight slices of streaky bacon, remove the rind, and place the bacon neatly 62 THE PAPER-BAG COOKERY MANUAL. inside a well buttered, grease-proof paper- bag; upon this put the prepared slices of liver ; close up the bag, fasten it with clips, and put it on a grid shelf in a fairly hot oven ; cook thus for about 12 minutes, by which time the bacon and the liver should be quite tender. Great care should be taken not to cook the liver too long, else it becomes hard and tough. Take the bag out of the oven, slit it open, and range the contents neatly on a hot dish ; garnish with sprigs of parsley, and serve. Boiled Pork and Bacon. Both pork and bacon can be successfully cooked in paper-bags. In the case of pickled pork, chose the thin parts of meat, and put it in a greased paper-bag with two or three small carrots, each cut in four, also a sufficient quantity of water, and fold in the bag and fasten it securely with clips, and cook them on a grid shelf in a moderately heated oven, allowing from 20 to 25 minutes to each pound of meat. Bacon should be soaked for several hours in tepid water, and then enclosed in a greased paper-bag and cooked the same as directed for boiled pork. Boiled Ham. One can hardly expect to get a large ham successfully cooked in a paper-bag, but a portion, say about half a ham, or a small gammon, can be so cooked to perfection. THE PAPER-BAG COOKERY MANUAL. 63 After soaking the ham, or gammon, in water for several hours, wash it thoroughly and enclose it in a well greased paper-bag with a sufficiency of water ; close it up securely, and cook on a grid shelf in a moderate oven. It will take from If to 2J hours for, say, 4 to 6 lbs. of ham to cook, as the process must be necessarily a slow one. Broiled Ham and Bacon. Cut thinly the required number of slices of raw ham or bacon, trim off the rind, and place them in a slightly greased paper- bag, fold it up securely, put it on a grid in a fairly hot oven and cook from 8 to 10 minutes. Savoury Ham Patties. Chop or mince finely half a pound of lean ham. Mix with this a gill of whipped cream, season to taste with pepper, ground mace, and a little Krona pepper, and bind with the yolk of an egg. Fill some puff pastry cases with this, place them in a paper-bag in a hot oven for a few minutes to get them hot through, then take them out carefully, dish up, garnish with fresh parsley or sprigs of watercress, and serve. Scotch Collops. Mince or shred finely half a pound of lean beef (steak), free from fat or skin. Melt 1 oz. of butter and fry in it to a nice colour half a small onion finely minced, 64 THE PAPER-BAG COOKERY MANUAL. stir in about a dessert-spoonful of flour and cook a little longer ; now add the minced meat, and, lastly, one gill of stock. Put this into a buttered paper-bag, fold in the ends, and place the bag in a fairly hot oven for about 20 minutes. To serve, slit open the bag and put the contents on to a hot dish, besprinkle with chopped parsley, and garnish with neatly cut pieces of toast. Sheeps’ Kidneys with Mushrooms. Slit three or four sheeps’ kidneys in halves and remove the skin. Chop finely half a small peeled onion, and mix on a plate with a little chopped parsley. Wash, peel, and drain six to eight cup mushrooms. Upon each mushroom, head downwards, place half a kidney, besprinkle with chopped onion and parsley, season with salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.