Cassell's dictionary of cookery

Bullock's Heart (a la Mode ).— Split open the heart at its thinnest side, without cutting it in two ; take out the arterial cartilage and the coagulated blood left in it ; fll the inside with bacon cut into dice, seasoned with pepper, salt, and chopped parsley Tie it round with tape into its original shape. Stew it in a saucepan, covered with broth, and half as much cider, if to be had; add a bunch of sweet herbs, and as many onions and carrots as there is space for. When it has simmered gently for four hours, lay it on a dish, put the carrots and onions round it ; let the liquor boil a few minutes longer to thicken, then pour some of it over the heart, and serve the rest in a sauce-boat. If preferred, flavour the latter with mushroom ketchup and a little red wine, which will give to the heart the flavour of hare. Probable cost, Is. 6d. to 2s. Sufficient for five or six persons. Bullock's Heart, To Roast.— Wash the heart well, then fill all the openings at the top, or broad end, with a stuffing composed of crumb of bread, chopped suet, parsley, pepper, and salt, moistened with an egg and a little milk ; suspend with the pointed end downwards. An hour and a half or two hours, according to the degree of heat, will cook the heart : it should be well done. Send to table with beef gravy. Probable cost, Is. 6d. to 23. Sufficient for five or six persons. Bullock's Heart, To Roast (another way). — Boil the heart for one hour or more, before roasting; it will be less indigestible, and will take away, to some extent, the grease so generally complained of. Before boiling see that it is perfectly clean, and all the unnecessary parts cut off. Put it into hot water, bring it quickly to a boil, and then simmer one hour and a half. Prepare a veal stuffing ; fill up the cavities, fastening them with coarse strong thread. Baste unsparingly with butter, and roast before a moderate fire from one to two hours,- according to size. Serve with the gravy on a very hot dish. Probable cost, Is. 6d. to 2s. Sufficient for five or six persons. Bullock's Heart, with Onions.— Prepare a stuffing of three ounces of bread-crumb, two ounces of onion, parboiled and finely cut, half an ounce of powdered sage, salt and pepper to taste. Fill the heart as directed in preceding recipe. It should be served with good brown gravy and apple sauce. Time to boil, one hour ; to roast, from one and a half to two hours. Probable cost, Is. 6d. to 2s. Sufficient for five or six persons. Bullock's Kidney, Fried.— Cut up a bullock's kidney into very thin slices, dust plentifully with flour, and season with pepper and salt. Place an ounce of butter into a saucepan ; as soon as it begins to melt, put the sliced and seasoned kidney to it ; add a little cold water, just enough to prevent burning, or, if to be had, use cider instead. Add a table-spoonful of ketchup. Keep shaking and stirring over a gentle fire, but do not let it come to a boil ; if it does, the kidney will be hard and tasteless. The secret of success consists in not letting it cook too much, too fast, or too long. Lay bits of toasted bread round the edge of a dish; with a spoon put the kidney in the middle, give the gravy a boil up, and pour over it.