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Heart, Bullock's, Hashed

A hash of sliced bullock's heart simmered in gravy, port, and flour, finished with red currant jelly and toasted sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and red currant work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 394 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Heart, Bullock's, Hashed

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine the gravy with the port, claret, or ale.

  2. Mix the flour smoothly with a small amount of water and add it to the saucepan.

  3. Bring the mixture to a boil for a few minutes.

  4. Dissolve the red currant jelly in the sauce.

Finish and serve

  1. Slice the remains of the bullock's heart into neat pieces.

  2. Add the slices of heart and heat through without boiling.

  3. Serve immediately, garnished with toasted sippets.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + red curranttop 21% of all pairs
    Smell alikemoderate
    Cooked together394 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bullock's heart
Is the main meat, cooked gently in the sauce so it stays tender.
Gravy
Forms the savoury base of the sauce, carrying the flavour of the dish.
Flour
Thickens the liquid into a smooth sauce that clings to the meat.
Port, claret, or ale
Adds depth and a little acidity to the gravy base.
Red currant jelly
Adds sweetness and a fruity tang that balances the savoury sauce.

The step that matters

Add the slices of heart and heat through without boiling. Boiling toughens cooked meat and makes it dry and stringy, so the heart should be warmed gently in the sauce until hot.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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