Page:Mrs Beeton's Book of Household Management.djvu/693

Rh Time.—To cook, about 3 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 2 or 3 persons.

Ingredients.—1 sheep's heart, veal forcemeat (see Forcemeat), dripping for basting.

Method.—Soak heart for 1 hour in warm water. Cut off the deaf ears, any cartilage or gristle there may be, and the muscular wall dividing the cavities of the heart, and boil them down for gravy. Dry the heart thoroughly, fill the inside with forcemeat, and tie a greased paper round the base to keep in the forcemeat. Heat 2 or 3 ozs. of dripping in a baking-tin, baste the heart well, and bake in a moderate oven for about 1¼ hours. Gentle cooking and frequent basting are necessary to prevent the heart becoming dry and hard. When done, drain off the fat, but leave the sediment, pour in the prepared gravy, boil up, season to taste, and either pour over the heart or serve separately. The excellence of this dish depends mainly on its being served as hot as possible.

Time.—To bake, about 1 hour. Average Cost, 9d. to 1s. Sufficient for 2 persons.

Sheep's tails may be dressed as directed in the recipe for "Sheep's Tongues, Braised," and "Sheep's Tongues, Fried." Instead of being braised, they may be stewed in good stock until tender, and served with a vegetable garnish and brown sauce.

Ingredients—4 sheep's tongues, ¾ of a pint of brown sauce (see Sauces), glaze. For the mirepoix, or foundation: 1 oz of butter, 1 or 2 slices of bacon, 1 onion, 1 carrot, ½ a turnip, 1 or 2 strips of celery, a bouquet-garni (parsely, thyme, bay-leaf), 6 peppercorns, ½ a pint of stock.

Method.—Soak the tongues in salt and water for 2 hours, blanch and fry them thoroughly. Slice the vegetables, put them in a stewpan with the butter, bouquet-garni, and peppercorns, lay the tongues