Grease a piece of paper with dripping, and tie it firmly over the top of the heart to keep in the forcemeat.
Roast it according to the directions for roasting meat; it will take about two hours.
Gravy for the Heart.
- Ingredients—1 pint of stock.
- The trimmings from the heart.
- 1 onion.
- 1 oz. of butter.
- 1 oz. of flour.
- A little Harvey's sauce or catsup.
- A little burnt sugar, if necessary, for colouring.
Method.—Put the trimmings into a saucepan with the onion and water, and simmer gently while the heart is cooking.
Then melt the butter in a stewpan.
Mix in the flour smoothly; add the liquor strained.
Stir and boil three minutes; add the sauce, pepper and salt, and colouring.
Put the heart on a hot dish, remove the paper, and pour the gravy round it.
If preferred, the heart may be baked.