TO ROAST A BEEF'S HEART.
Cut open the heart, and (having removed the ventricles) soak it in
cold water to free it from the blood, Parboil it about ten
minutes. Prepare, a force-meat of grated bread crumbs, butter or
minced suet, sweet marjoram and parsley chopped fine, a little
grated lemon-peel, nutmeg, pepper, and salt to your taste, and
some yolk of egg to bind the ingredients. Stuff the heart with the
force-meat, and secure the opening by tying a string around it.
Put it on a spit, and roast it till it is tender throughout.
Add to the gravy a piece of butter rolled in flour, and a glass of
red wine. Serve up the heart very hot in a covered dish. It chills
immediately.
Eat currant jelly with it.
Boiled beef's heart is frequently used in mince pies.
cold water to free it from the blood, Parboil it about ten
minutes. Prepare, a force-meat of grated bread crumbs, butter or
minced suet, sweet marjoram and parsley chopped fine, a little
grated lemon-peel, nutmeg, pepper, and salt to your taste, and
some yolk of egg to bind the ingredients. Stuff the heart with the
force-meat, and secure the opening by tying a string around it.
Put it on a spit, and roast it till it is tender throughout.
Add to the gravy a piece of butter rolled in flour, and a glass of
red wine. Serve up the heart very hot in a covered dish. It chills
immediately.
Eat currant jelly with it.
Boiled beef's heart is frequently used in mince pies.
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