Mock Hare of a Beast's Heart

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Heart stuffing
Basting and sauce
Instructions (9)
  1. Wash a large beast's heart clean, and cut off the deaf ears.
  2. Stuff it with some force-meat as you do a hare.
  3. Lay a caul of veal or paper over the top, to keep in the stuffing.
  4. Roast it either in a cradle spit or hanging one.
  5. It will take an hour and a half before a good fire.
  6. Baste it with red wine.
  7. When roasted take the wine out of the dripping-pan, and skim off the fat, and add a glais more wine.
  8. When it is hot put in some lumps of red currant jelly, and pour it in the dish.
  9. Serve it up, and send in red currant jelly cut in slices on a saucer.
Original Text
To make Mock Hare of a Beast's Heart. WASH a large beast's heart clean, and cut off the deaf ears, and stuff it with some force-meat as you do a hare, lay a caul of veal or paper over the top, to keep in the stuffing, roast it either in a cradle spit or hanging one, it will take an hour and a half before a good fire, baste it with red wine; when roasted take the wine out of the dripping-pan, and skim off the fat, and add a glais more wine; when it is hot put in some lumps of red currant jelly, and pour it in the dish, serve it up, and send in red currant jelly cut in slices on a saucer.
Notes
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