in a moderate oven. Half an hour before serving remove the paper, in order that the base of the heart may brown. Have the stock ready boiling, transfer the heart to a HOT dish, and keep it as HOT AS POSSIBLE. Drain the fat from the tin, sprinkle in a little salt and pepper, pour in the BOILING stock, mix well with the sediment in the tin, bring to the boil, and strain. Serve with red currant jelly, a little gravy poured round the dish, and the remainder in a sauce-boat.
Time.—To cook, 3 hours. Average Cost, 2s. 6d. to 3s. Sufficient for 6 or 7 persons.
865.—BULLOCK'S HEART, BAKED. (Another Method.)
Ingredients.—A bullock's heart, onion stuffing (see Forcemeats), fat for basting, brown gravy or brown sauce, apple sauce.
Method.—Proceed as directed in the previous recipe, substituting onion forcemeat for the herb farce.
Time.—About 3 hours. Average Cost, from 1s. 9d. to 2s. Sufficient for 6 or 7 persons.
866.—CANNELON OF BEEF. (Fr.—Cannelon de Bœuf).
Ingredients.—1 lb. of cooked beef finely-chopped, ½ a lb. of cooked or raw ham or bacon finely-chopped, ½ a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of finely-grated lemon-rind, a pinch of grated nutmeg, 1 large or 2 small eggs, salt and pepper, gravy.
Method.—Mix the beef, ham or bacon, herbs, lemon-rind, nutmeg, and a good seasoning of salt and pepper well together, and moisten with beaten egg. Form into a short thick roll, enfold in greased paper, and bake in a moderate oven for nearly 1 hour. Remove the paper, place the roll on a hot dish, and pour over and round a little good gravy made from the bones and trimmings of the meat.
Time.—To bake, from 50 to 60 minutes. Average Cost, 8d., in addition to the cold beef. Sufficient for 6 persons. Seasonable at any time.
867.—CANNELONS OF BEEF. (Another Method.)
Ingredients.—½ a lb. of cooked beef finely-chopped, ¾ of an oz. of butter, ½ an oz. of flour, a little gravy or stock, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, salt and pepper, puff paste, 1 egg, vermicelli, frying fat.
Method.—Melt the butter in a stewpan, add the flour, stir and cook, for 3 or 4 minutes, put in a ¼ of a pint of stock, and stir until boiling. Put in the meat, parsley, herbs, and a little salt and pepper, stir over the fire and add as much gravy or stock as is necessary to moisten the whole, but let the mixture be rather stiff. Spread on a plate until cold, then form into cork-shaped pieces, and brush the ends over with beaten egg. Roll the paste out very thinly, and cut it into 2½ inch squares. Enclose a roll of meat in each piece of paste, coat with egg and crushed