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Stuffed and Baked

A baked bullock's heart stuffed with veal forcemeat, served with red currant jelly and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and red currant work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 27 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Stuffed and Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the heart

  1. Wash the heart in several waters.

  2. Cut away any cartilage or gristle at the base.

  3. Remove the lobes and membrane.

  4. Separate the cavities inside the heart.

  5. Drain the heart.

  6. Dry the heart thoroughly.

  7. Prepare the forcemeat.

  8. Tie it securely with tape or twine.

Roast

  1. Heat 3 to 4 tablespoons of fat in a deep baking tin.

  2. Place the heart in the tin.

  3. Baste it well.

  4. Baste frequently while cooking in a moderate oven at 350°F (175°C) for about 3 hours.

  5. Half an hour before serving, remove the paper to allow the base of the heart to brown.

Make the gravy and serve

  1. Have the stock boiling.

  2. Transfer the heart to a hot dish.

  3. Keep it as hot as possible.

  4. Drain the fat from the tin.

  5. Sprinkle in a little salt and pepper.

  6. Pour in the boiling stock.

  7. Mix well.

  8. Bring to a boil.

  9. Strain.

  10. Serve with red currant jelly and a little gravy poured around the dish, with the remainder in a sauceboat.

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. Veal + red curranttop 33% of all pairs
    Smell alikelow
    Cooked together27 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Bullock's heart
Forms the main body of the dish, cooked whole and sliced for serving.
Veal forcemeat
Fills the cavities, adding moisture and richness as it cooks inside the heart.
Fat for basting
Conducts heat and keeps the surface moist, helping the heart brown evenly.
Good stock
Dissolves the pan juices into a savoury gravy for serving.
Red currant jelly
Adds sweetness and acidity that balances the rich meat.

The step that matters

Dry the heart thoroughly. Surface moisture steams the meat instead of letting it brown, so the heart must be patted dry before it is tied and placed in hot fat.

“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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