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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 126
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126 milk egg pepper, salt breadcrumbs add sufficient beaten egg to bind. Form mixture into as many balls or cakes as are required. beat with egg and breadcrumbs. Fry till golden brown in boiling fat. Stuffed Sheep's Heart. 1 large sheep's heart 2 oz breadcrumbs 1 tablesp. suet 1 teasp. parsley 1/2 teasp. powdered herbs grate of lemon peel salt, pepper 2 oz dripping 1 teasp. flour 1/4 p wafer squeese lemon juice Soak heart in saltwater for 1/2 h. Mix together breadcrumbs, suet, parsley, herbs & lemon rind, add sufficient milk to bind it, season. Stuff heart with the forcemeat, pat into neat shape and tie greased paper over it. Baste well. Cover pan and cook gently for about 40 mins. Make gravy, strain it over heart.
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126 milk egg pepper, salt breadcrumbs add sufficient beaten egg to bind. Form mixture into as many balls or cakes as are required. beat with egg and breadcrumbs. Fry till golden brown in boiling fat. Stuffed Sheep's Heart. 1 large sheep's heart 2 oz breadcrumbs 1 tablesp. suet 1 teasp. parsley 1/2 teasp. powdered herbs grate of lemon peel salt, pepper 2 oz dripping 1 teasp. flour 1/4 p wafer squeese lemon juice Soak heart in saltwater for 1/2 h. Mix together breadcrumbs, suet, parsley, herbs & lemon rind, add sufficient milk to bind it, season. Stuff heart with the forcemeat, pat into neat shape and tie greased paper over it. Baste well. Cover pan and cook gently for about 40 mins. Make gravy, strain it over heart.
Iowa Women’s Lives: Letters and Diaries
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