Home › The Principles of Cookery › Sheep's Mince

Sheep's Mince

Wash and soak a sheep's heart and liver. Cleanse them thoroughly, plunge them into boiling water, and simmer gently about half an hour. Take them up, let them cool, and mince finely. Dissolve a small lump of butter in a saucepan, work into it a little flour to make a smooth paste, and stir it briskly over the fire until it is lightly browned. Mix with it as much of the liquor in which the liver and heart were boiled as will make sauce of the consistency of thick cream. Add pepper and salt and a dessert-spoonful of chopped onion. Put in the mince, and simmer all gently together until done enough. Stir in a table-spoonful of mushroom ketchup or any good store sauce, and serve very hot. The remains of sheep's heart and liver may be served in this way. Time to simmer the mince, about half an hour. Probable cost, 1s. 6d. Sufficient for three or four persons.