To Dress a Bullock's Heart is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a bullock's heart stuffed with veal forcemeat that's oven baked and basted with butter. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress a Bullock's Heart.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO DRESS A BULLOCK'S HEART.
615. INGREDIENTS.—1 heart, stuffing of veal forcemeat, No. 417.
Mode.—Put the heart into warm water to soak for 2 hours; then wipe it well with a cloth, and, after cutting off the lobes, stuff the inside with a highly-seasoned forcemeat (No. 417). Fasten it in, by means of a needle and coarse thread; tie the heart up in paper, and set it before a good fire, being very particular to keep it well basted, or it will eat dry, there being very little of its own fat. Two or three minutes before serving, remove the paper, baste well, and serve with good gravy and red-currant jelly or melted butter. If the heart is very large, it will require 2 hours, and, covered with a caul, may be baked as well as roasted.
Time.—Large heart, 2 hours. Average cost, 2s. 6d.
Sufficient for 6 or 8 persons.
Seasonable all the year.
Note.—This is an excellent family dish, is very savoury, and, though not seen at many good tables, may be recommended for its cheapness and economy.
Modern Redaction
Ingredients:
1 large beef heart veal forcemeat (sufficient to fill the heart)
Method:
Place the heart in a bowl of warm water and set aside to soak for 2 hours. After this time, prepare the hearts by cutting off the two lobes (where the major veins and arteries project at the top). Use a sharp knife remove the herd valves from inside the heart then wash the inside of the heart clean and blot dry.
Fill the heart with the forcemeat then sew the openings closed. Place on a baking dish, baste with a little butter then cover with foil and transfer to an oven pre-heated to 180°C. Bake for 90 minutes, basting frequently with melted butter then serve with a good gravy and redcurrant jelly.
