A Calf's Pluck

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
For stuffing the heart
For boiling the lights and part of the liver
For frying the other part of the liver
For serving
Instructions (5)
  1. Roast the heart stuffed with suet, sweet-herbs, and a little parsley, all chopped small, a few crumbs of bread, some pepper, salt, nutmeg, and a little lemon-peel, all mixed up with the yolk of an egg.
  2. Boil the lights with part of the liver, and when they are enough, chop them very small, and put them into a saucepan with a piece of butter rolled in flour, some pepper and salt, and a little juice of lemon.
  3. Fry the other part of the liver with some thin slices of bacon.
  4. Lay the mince at the bottom of the dish, the heart in the middle and the fried liver and bacon round, with some crisped parsley.
  5. Serve them up with plain melted butter in a sauce-boat.
Original Text
A Calf's Pluck. ROAST the heart stuffed with suet, sweet-herbs, and a little parsley, all chopped small, a few crumbs of bread, some pepper, salt, nutmeg, and a little lemon- peel, all mixed up with the yolk of an egg. Boil the lights with part of the liver, and when they are enough, chop them very small, and put them into a saucepan with a piece of butter rolled in flour, some pepper and salt, and a little juice of lemon. Fry the other part of the liver with some thin slices of bacon. Lay the mince at the bottom of the dish, the heart in the middle and the fried liver and bacon round, with some crisped parsley. Serve them up with plain melted butter in a sauce-boat.
Notes
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