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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Take out the strings from the inside. Some cut the heart open, but I prefer to leave it whole. Wash it well; rub the inside with salt and pepper. Fill it with a stuffing made of bread and butter moistened with a little water. Season with salt and pepper, and if liked a sprig of thyme made fine. Sew up the opening as well as you can by drawing cords across. Rub the outside with salt and pepper, put on some bits of butter, then dredge flour over it, and set on a trivet or muffin rings in a dripping pan. Put a pint of water to baste with, then roast in a hot oven. Turn and baste frequently. The time to roast depends on the size of the heart. When done take it up. Cut a lemon in thick slices, put in the pan with a bit of butter dredged in a teaspoonful of flour. Let it brown, then add a small teacupful of boiling water. Stir it smooth and serve in a gravy tureen.

Sister Susie M. Brallier, Johnstown, Pa.


MEATS     |     A Breakfast Dish     |     A Good Dish For Supper     |     Bacon and Eggs     |     Baked Beef Heart     |     Baked Ham     |     Baked Liver     |     Baked Mutton     |     Beef Balls     |     Beef Croquettes     |     Beef Loaf, 3 Recipes     |     Beef or Veal Loaf     |     Beef Roll     |     Beefsteak     |     Bread Balls with Roast Beef     |     Breakfast Hash     |     Breakfast Steak     |     Broiled Mutton Chops     |     Broiled Veal Cutlets     |     Brown Beef Stew     |     Creamed Dried Beef, 2 Recipes     |     Curried Beef     |     Fresh Boiled Ham     |     Fried Bacon and Potatoes     |     Fried Ham     |     Fried Liver     |     Fried Pork Steak     |     Frizzled Dried Beef     |     Ham and Eggs     |     Hamburg Steak     |     Hash Balls     |     Hog’s Head Cheese     |     Lamb Chops     |     Liver with Bacon     |     Liver with Onions     |     Meat Croquettes     |     Mock Duck     |     Mutton Stew     |     Pig’s Feet Souse     |     Pork and Beans    |     Pot Roast Mutton     |     Roast Beef     |     Roast Spareribs     |     Sausage and Dumplings     |     To Make Sausage     |     Scrapple     |     Stewed Beefsteak     |     Stewed Kidney     |     Veal Loaf, 2 Recipes

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