Home › The Principles of Cookery › Heart, Bullock's, Hashed

Heart, Bullock's, Hashed

Take the remains of a bullock's heart, and cut into neat slices. Take also a cupful of gravy, that which was served with the heart will answer excellently; mix with it a quarter of a pint of port, claret, or ale, and thicken it with a little flour, mixed smoothly in a small quantity of water. Let it boil for a few minutes, then dissolve a table-spoonful of red currant jelly in it, put in the slices of heart, and, when these are heated through, serve immediately, with toasted sippets to garnish the dish. The gravy must not boil after the slices of heart are added. Time, half an hour. Probable cost, exclusive of the cold meat and wine, 3d. Sufficient for three or four persons.