To Roast a Heart in a Stewpan

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Clean and trim off the deaf ears, and soak in warm water to draw out the blood.
  2. Stuff it with veal stuffing, fasten it up, put it in a stewpan with two ounces of dripping over a very slow fire, or on a hot plate, baste frequently and turn over occasionally.
  3. A bullock’s heart takes two hours, and a calf’s heart one hour.
  4. Make a gravy of the trimmings; a quarter of an hour before serving pour away the fat from the heart and pour the gravy in.
Original Text
To Roast a Heart in a Stewpan.—Clean and trim off the deaf ears, and soak in warm water to draw out the blood. Stuff it with veal stuffing, fasten it up, put it in a stewpan with two ounces of dripping over a very slow fire, or on a hot plate, baste frequently and turn over occasionally. A bullock’s heart takes two hours, and a calf’s heart one hour. Make a gravy of the trimmings; a quarter of an hour before serving pour away the fat from the heart and pour the gravy in.
Notes
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