Bullock’s Heart—Stuffed and Baked

Preparation info

  • 6

    • Difficulty


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


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 plac