To Roast a Beef Heart
From Modern cookery, in all its branches, 1884
Serves 6
Good brown gravy or currant jelly may be served with it.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 198. The excerpt below is the record exactly as published.
TO ROAST A BEEF I1EART. Wash and soak the heart very thoroughly, cut away the lobes, fill the cavities with a veal forcemeat (No. 1, Chapter VIII.), secure it well with a needle and twine, or very coarse thread, and roast it at a good fire for an hour and a half, keeping it basted plenti- fully with butte
Cook this with the app: pantry check, scaling, and the assistant.