Roast Sheeps' Hearts
Ingredients
- 2 sheep hearts
- 2 ounce dripping
- 2 ounce suet
- 1 tablespoon herbs
- 2 tablespoon bread crumbs
- 1 lemon rind, grated
- 1 egg
- pepper, to taste
- salt, to taste
Directions
- Put the hearts into boiling water for a few minutes.
- Meanwhile make the stuffing as follows:—chop the suet, mix with the herbs, bread-crumbs, lemon-rind, pepper, salt and beaten egg.
- 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.
- When done pour a little stock into the saucepan, stir it well, boil it up, and pour over the hearts.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: sheep heart, dripping, suet, herb, bread crumb, lemon rind, egg, pepper, salt
Equipment: measuring cups, measuring spoons, knife, stove, saucepan
See Also
Breast of Veal or Mutton Stuffed
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: veal, beef, suet, lemon rind, herb, parsley, salt, mace, bread crumb, egg
Equipment: measuring cups, measuring spoons, oven, knife
Rissoles
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, gravy, flour, dripping, herb, parsley, pepper, salt, egg, bread crumb
Equipment: measuring cups, measuring spoons, knife, stove, frying pan
Beef Loaf
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, salt pork, pepper, onion salt, tomato, bread crumb, water, egg, dripping
Equipment: measuring cups, measuring spoons, stove
Baked Haddock
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: haddock, bread crumb, parsley, herb, egg, butter, pepper, salt
Equipment: measuring cups, measuring spoons, knife, oven, baking pan
Meat Croquettes
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: meat, pepper, salt, potato, flour, dripping, bread crumb, egg
Equipment: measuring cups, measuring spoons, sieve, frying pan, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove