To Dress a Bullock's Heart

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
8.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (12)
  1. Put the heart into warm water to soak for 2 hours.
  2. Wipe it well with a cloth.
  3. Cut off the lobes.
  4. Stuff the inside with a highly-seasoned forcemeat (No. 417).
  5. Fasten the stuffing in by means of a needle and coarse thread.
  6. Tie the heart up in paper.
  7. Set it before a good fire.
  8. Keep it well basted, or it will eat dry, there being very little of its own fat.
  9. Two or three minutes before serving, remove the paper.
  10. Baste well.
  11. Serve with good gravy and red-currant jelly or melted butter.
  12. If the heart is very large, it will require 2 hours, and, covered with a caul, may be baked as well as roasted.
Original Text
TO DRESS A BULLOCK'S HEART. 615. INGREDIENTS.—1 heart, stuffing of veal forcemeat, No. 417. Mode.—Put the heart into warm water to soak for 2 hours; then wipe it well with a cloth, and, after cutting off the lobes, stuff the inside with a highly-seasoned forcemeat (No. 417). Fasten it in, by means of a needle and coarse thread; tie the heart up in paper, and set it before a good fire, being very particular to keep it well basted, or it will eat dry, there being very little of its own fat. Two or three minutes before serving, remove the paper, baste well, and serve with good gravy and red-currant jelly or melted butter. If the heart is very large, it will require 2 hours, and, covered with a caul, may be baked as well as roasted. Time.—Large heart, 2 hours. Average cost, 2s. 6d. Sufficient for 6 or 8 persons. Seasonable all the year. Note.—This is an excellent family dish, is very savoury, and, though not seen at many good tables, may be recommended for its cheapness and economy.
Notes
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