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 Ox heart, filled with stuffing and roasted. Served sliced.  Original Receipt in ‘The Cook and Housekeeper’s Dictionary‘ by Mary Eaton (Eaton 1822);BEEF HEART. Wash it carefully, stuff it as a hare, and serve with rich gravy and currant-jelly sauce. Hash it with the same, and add a little port wine. Original Receipt from ‘A Plain Cookery Book for the Working Classes‘ by Charles Elmé Francatelli (Francatelli 1846)No. 69. BULLOCK’S HEART STUFFED. Chop fine four onions and twelve sage-leaves; put these into a saucepan with a bit of fat or butter, and fry them for a few minutes on the fire; then add eight ounces of crumb of bread, soaked in milk or water, pepper and salt; stir this stuffing on the fire for a few minutes, add one egg, put the stuffing inside the bullock’s heart, place a round of greased paper on the stuffing, and fasten it on with four wooden twigs. Next, put the stuffed heart upon an iron trivet in a baking dish, containing peeled potatoes, two ounces of dripping or butter, and half a pint of water; season well with pepper and salt, and while baking let the heart be frequently basted with the fat from the dish. In case you have no oven, send it to the baker’s.  |
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