Bullock’s Heart—Stuffed and Baked

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 bullock’s heart
  • veal forcemeat or sage and onion stuffing
  • 2–3 oz. dripping
  • 1 oz. flour
  • 1 pt. stock or vegetable water redcurrant jelly or apple sauce


Wash the heart thoroughly under running water or in several changes of cold water. Cut off the flaps and lobes and remove all pieces of gristle. Cut away the membrane which separates the cavities inside the heart and see that it is quite free from blood. Soak for at least ½ hr. Drain and dry the heart thoroughly and stuff with the forcemeat or stuffing. Sew up the ends with fine string and place in a baking-tin with smoking-hot dripping. Baste well and cook in a warm to moderate oven (335°–350° F., Gas 3–4) for 3 hr. Baste frequently and turn occasionally. When tender remove the string, place the heart on a hot dish and keep hot. Pour away most of the fat, retaining about 1 tablesp. of the sediment. Add 1 oz. flour and stir and cook until brown. Add 1 pt. of stock or vegetable water, gradually at first, blend well and stir until boiling. Boil for 4 min. Pour a little round the heart and serve the rest separately. Serve redcurrant jelly with the heart if it is stuffed with veal forcemeat and apple sauce if sage and onion stuffing is used.