No. 69 Bullock’s Heart Stuffed
Chop fine four onions and twelve sage-leaves; put these into a saucepan with a bit of fat or butter, and fry them for a few minutes on the fire; then add eight ounces of crumb of bread, soaked in milk or water, pepper and salt; stir this stuffing on the fire for a few minutes, add one egg, put the stuffing inside the bullock’s heart, place a round of greased paper on the stuffing, and fasten it on with four wooden twigs. Next, put the stuffed heart upon an iron trivet in a baking dish, containing peeled potatoes, two ounces of dripping or butter, and half a pint of water; season well with pepper and salt, and while baking let the heart be frequently basted with the fat from the dish. In case you have no oven, send it to the baker’s.