Name: Roasted Hearts, Livers, and Entrails
Ingredients: hearts of sheep; livers of sheep; entrails of sheep; rock salt

Roasted Hearts, Livers, and Entrails

Ingredients

hearts of sheep
livers of sheep
entrails of sheep
rock salt

Directions

Season the hearts, livers, and entrails with rock salt.
Skewer the seasoned organs on a ramrod.
Roast over a fire until cooked through.
Serve hot to guests before the main meal.

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.

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Roasted Hearts, Livers, and Entrails