Sheep's Pluck

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Time: Total: 90 min
Yield: 12.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

A sheep's pluck, properly cooked, will furnish a meat dinner enough for twelve persons, at a very moderate cost.
Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices ↝ Heart [Liver and organ meats]
Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices ↝ Duck, domesticated, liver, raw [Poultry Products]
Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices ↝ Turkey, whole, light meat, raw [Poultry Products]
season them well with pepper, salt, allspice, thyme, and winter savory ↝ Spices, pepper, black [Spices and Herbs]
season them well with pepper, salt, allspice, thyme, and winter savory ↝ Salt, table, iodized [Spices and Herbs]
season them well with pepper, salt, allspice, thyme, and winter savory ↝ Spices, allspice, ground [Spices and Herbs]
season them well with pepper, salt, allspice, thyme, and winter savory ↝ Thyme, fresh [Spices and Herbs]
season them well with pepper, salt, allspice, thyme, and winter savory ↝ Winter squash, raw [Other red and orange vegetables]
grease the bottom of a baking-dish with two ounces of dripping
lay a bed of slices of onions upon this ↝ Onions, raw [Vegetables and Vegetable Products]
strew a thick coating of bread-raspings all over the top
moisten with water enough to reach half-way up the meat ↝ Water, tap [Tap water]

Instructions (8)

Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices.
Season the slices well with pepper, salt, allspice, thyme, and winter savory.
Grease the bottom of a baking-dish with two ounces of dripping.
Lay a bed of slices of onions upon the greased bottom.
Place the seasoned slices of pluck upon the onions.
Moisten with water enough to reach half-way up the meat.
Strew a thick coating of bread-raspings all over the top.
Bake the savoury mess for an hour and a-half.

Original Text

No. 72. Sheep's Pluck.

A sheep's pluck, properly cooked, will furnish a meat dinner enough for twelve persons, at a very moderate cost. Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices, and season them well with pepper, salt, allspice, thyme, and winter savory; grease the bottom of a baking-dish with two ounces of dripping, lay a bed of slices of onions upon this, and then place the slices of pluck, already seasoned, upon the onions; moisten with water enough to reach half-way up the meat,[41] strew a thick coating of bread-raspings all over the top, and bake the savoury mess for an hour and a-half.

Notes

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