To Roast Bullock's Heart

Name: To Roast Bullock's Heart
Ingredients: 1 bullock’s heart; i J pint stock; 2 oz. dripping; Red currant jelly; 4 table-spoonfuls bread crumbs; 1 table-spoonful chopped parsley; 2 table-spoonfuls suet; 1 egg; A little milk; Pepper; Salt

From Chambers's cookery for young housewives, 1894

Ensure the heart is well cooked.

Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 9. The excerpt below is the record exactly as published.

TO ROAST BULLOCK’S HEART. 1 bullock’s heart. i J pint stock. 2 oz. dripping. | Red currant jelly. STUFFING. 4 table-spoonfuls bread crumbs. 1 table-spoonful chopped parsley. 2 table-spoonfuls suet. 1 egg. A little milk. Pepper and salt

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