To Roast a Beef Heart from Modern Cookery for Private Families by Eliza Acton
Wash and soak the heart very thoroughly, cut away the lobes, fill the cavities with a veal forcemeat (No. 1.), secure it well with a needle and twine, or very coarse thread, and roast it at a good ...
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Ingredients
- brown gravy
- currant jelly
- veal forcemeat (no. 1
- butter
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