Public Domain Recipes
cegoh (Pixabay License).

Roast Sheeps' Hearts

Ingredients

Directions

  1. Put the hearts into boiling water for a few minutes.
  2. Meanwhile make the stuffing as follows:—chop the suet, mix with the herbs, bread-crumbs, lemon-rind, pepper, salt and beaten egg.
  3. Take the hearts out of the water, dry them, stuff them, skewer them up, flour them, put them in a saucepan with a little dripping, baste occasionally, and turn them over.
  4. When done pour a little stock into the saucepan, stir it well, boil it up, and pour over the hearts.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: sheep heart, dripping, suet, herb, bread crumb, lemon rind, egg, pepper, salt

Equipment: measuring cups, measuring spoons, knife, stove, saucepan

See Also