BEAST's Heart larded

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
For the heart
For the sauce
Garnish
Instructions (17)
  1. Take a good beast's heart, stuff it as before.
  2. Lard it all over with little bits of bacon.
  3. Dust it with flour.
  4. Cover it with paper, to keep it from being too dry.
  5. Send it to the oven.
  6. When baked put the heart on your dish.
  7. Take off the fat.
  8. Strain the gravy through a hair sieve.
  9. Put the gravy in a saucepan.
  10. Add one spoonful of red wine, the same of browning, and one of lemon pickle.
  11. Add half an ounce of morels.
  12. Add one anchovy cut small.
  13. Add a little beaten mace.
  14. Thicken it with flour and butter.
  15. Pour the sauce hot on your heart.
  16. Serve it up.
  17. Garnish with barberries.
Original Text
BEAST's Heart larded. TAKE a good beast's heart, stuff it as before, and lard it all over with little bits of bacon, dust it with flour, and cover it with paper, to keep it from being too dry, and send it to the oven; when baked put the heart on your dish, take off the fat, and strain the gravy through a hair sieve, put it in a saucepan, with one spoonful of red wine, the same of browning, and one of lemon pickle, half an ounce of morels, one anchovy cut small, a little beaten mace, thicken it with flour and butter, pour it hot on your heart, and serve it up: garnish with barberries.
Notes
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