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Bullock's or Calf's Heart Stuffed and Brown Sauce

A stuffed bullock's or calf's heart served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 2,225 recipes mention both. Both carry terpineol, which smells pine, woody. The science ↓

Bullock's or Calf's Heart Stuffed and Brown Sauce

Ingredients

Directions

Prepare the heart

  1. Prepare the fire for roasting.

  2. Wash the heart thoroughly in salt water, cleansing all cavities and removing blood.

  3. Rinse the heart in clean water.

  4. Dry the heart thoroughly with a cloth.

  5. Cut off the flaps from the heart with a sharp knife.

Make the stuffing

  1. Chop the suet finely and sprinkle a little flour over it to prevent sticking.

  2. Grate the bread crumbs onto a board.

  3. Chop the parsley finely until you have about one tablespoon.

  4. Combine the suet, bread crumbs, parsley, milk, egg, salt, pepper, and herbs in a bowl and mix the combined ingredients well.

  5. Stuff the heart with the mixture.

  6. Sew the heart closed.

Roast

  1. Place the heart in a roasting pan with dripping.

  2. Roast for about two and a half hours.

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 aroma chemistry they share, and how many recipes mention both.

  1. Thyme + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Bullock's heart
Provides the main meat that is stuffed and roasted until tender.
Bread crumbs
Absorb the milk and egg to bind the stuffing and keep it moist.
Suet
Adds fat that keeps the stuffing moist and rich during roasting.
Egg
Binds the stuffing so it holds together when sliced.
Dripping
Fat in the roasting pan that browns the outside and adds flavour.

The step that matters

Sew the heart closed. If the stitching is loose or the seams are open, the stuffing can leak and dry out during the long roast, and the heart may cook unevenly. The stuffing should be packed firmly but not overfilled, since it expands slightly as it heats.

“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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