Ox Heart Roasted

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the heart

Ox Heart
stuffing as for a fillet of veal
a piece of veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the sauce

cullis
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table spoonful of ketchup ↝ Ketchup [Tomato-based condiments]
half a gill of red port

Instructions (9)

Wash and wipe the heart.
Fill it with a stuffing as for a fillet of veal.
Tie over the top a piece of veal caul.
Roast it gently one hour and an half.
Five minutes before it is done, roast it quick.
Froth it with flour and butter.
Put it on a very hot dish.
Serve it up with a sauce under it.
For the sauce: boil together cullis, fresh butter, a tablespoonful of ketchup, and half a gill of red port.

Original Text

Ox Heart roasted.

Let the heart be very fresh, wash and wipe it, fill it with a stuffing as for a[311] fillet of veal, tie over the top a piece of veal caul, roast it gently one hour and an half, and five minutes before it is done roast it quick, froth it with flour and butter, and put it on a very hot dish. Serve it up with a sauce under it made with cullis, fresh butter, a table spoonful of ketchup, and half a gill of red port boiled together.

Notes

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