96. Stewed Ox Heart and Liver

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Wash the heart well; chop a few onions and sage, and mix with it a teaspoonful of salt, and a quarter of pepper. Put it in the heart, and lay it in the pan with the top part downwards. Cut one pound of suet in quarter of a pound pieces; also two pounds of ox liver, and a little bacon, if handy. Season with three teaspoonfuls of salt, one of pepper, four or five onions, three pounds of potatoes, and pour over three quarts of water. Place it in the oven for three hours, and it is done.

In this dish, dried pulse of any kind, previously soaked, may be used with advantage, such as the white harico bean, the dried Windsor bean, the lentil bean; all of which may be had in the winter time in great abundance; and it is to be regretted that there is not a large consumption in this country of pulse, as the crop does not rob the ground so much as the potato, and is considerably cheaper than flour. Dried yellow or green peas may be used.

They are a good article for a tradesman to keep in stock, as they do not deteriorate, like the potato, and only require to be known, to be equally as much esteemed as that root.

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