Sheep’s Heart

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 sheep’s heart
  • veal forcemeat
  • 2 oz. dripping
  • ½ pt. good stock
  • ¾ oz. flour
  • salt and pepper


Soak the heart for about ½ hr. Wash well in clean water. Cut the pipes from the top, leave the flaps to fasten down and cut the dividing walls of the chambers. Dry thoroughly and fill the heart with forcemeat, fold over the flaps and tie or skewer to keep it in. Heat the dripping in a small meat-tin. Put in the heart, baste well and bake in a cool to moderate oven (310°–350° F., Gas 2–4) for 1½ hr. Gentle cooking and frequent basting are necessary to prevent the heart from becoming dry and hard. When cooked, place the heart on a hot dish and keep hot. Drain off most of the fat but keep back any sediment. Blend the flour and stock and add to the sediment to make thickened gravy. Season carefully. Pour a little round the heart and serve the rest in a gravy-boat.