Pot Roasted Mutton Heart & Lambs Liver Recipes

Eileen's Story

Pot Roasted Mutton Heart Recipe & Lambs Liver Recipes

Hi all,

This weeks newsletter is a few hours late due to both kids being poorly. So lots of really old invalid recipes will be coming up in future newsletters! I am wondering if anyone would be interested in the past recipes being updated onto an app or perhaps some other way to make them easier to look up. You can always see them in the past newsletters but some have a lot of information to wade through and don’t reflect the recipe name in the title. Let me know what you think in the poll below. In today’s newsletter there is…

  • Stuffing for Baked Liver and Bacon

  • Baked Liver and Bacon Recipe (Ae agus Bagún Bácáilte)

  • Thick Brown Gravy Recipe

  • Pot Roasted Mutton Heart Recipe (Croí rósta)

  • Old Irish Recipes; The Great Irish Famine Update

  • Eileen’s Story

Stuffing for Baked Liver and Bacon Recipe

  • 50 g breadcrumbs

  • 1 teaspoon of chopped parsley (optional)

  • 1 onion

  • Salt and pepper

  • 13g melted butter

  • A little stock to moisten

Finely chop an onion. Place the breadcrumbs into a bowl and add the parsley, chopped onion and salt and pepper. Mix together well. Moisten with melted butter and a little stock if necessary, so that the stuffing clings together without being too wet.

Baked Liver and Bacon Recipe (Ae agus Bagún Bácáilte)

Liver is still eaten in Ireland but is more likely to appear in a top restaurant than in a family kitchen today. This meal was a traditional Irish meal that was cooked at home up to the 1980s but has been left behind in the last forty years. I hope it comes back.

  • 250g lamb’s liver

  • 2-3 streaky rashers

  • Stuffing using 50g of breadcrumbs (see recipe above)

  • Gravy:

  • 125 ml brown stock

  • Salt and pepper

Wash and dry the liver, then cut it into slices 1 cm thick and place them on a greased baking dish. Press a little stuffing on each side of the liver. Remove the rind and bone from the rashers and cut them in two. Place the rasher slices on top of the stuffing. Pour a little stock into the baking dish, cover with a fitted lid and bake in a moderate oven for 190 degrees Celsius, gas mark 5 for 30 minutes. When done, lift everything out and onto a warmed dish and set aside. Add the remaining stock and seasoning to the baking dish, stir and bring to the boil to make the gravy. After boiling, strain and pour the gravy around the liver on the warmed dish. Garnish with parsley if you have it. Serve with baked potatoes and baked tomatoes.

Thick Brown Gravy Recipe

  • 25g of dripping or 2 tablespoons of fat from a roasted meat dish.

  • 25g of flour

  • 500ml of stock

  • Salt and pepper

Melt the dripping in a saucepan on a low heat or use the liquid fat from roasting meat. Add flour and stir in well, allowing it to brown over the low heat. Gradually add the stock, stirring all the time. Season with salt and pepper and bring slowly to the boil, then reduce the heat and simmer for 3-4 minutes before straining into a gravy boat.

Pot Roasted Mutton Heart Recipe (Croí rósta)

This is a cheap meal to make as lambs hearts are inexpensive to buy at the butchers and this dish is cooked in one pot which makes it economical on fuel. For this recipe use a very heavy stewpan, a cast iron pan is ideal because a thin saucepan will burn this roast. You must turn the meat occasionally to avoid it getting tough and hard on the side nearest to the heat. You also need to shake the meat occasionally to prevent it sticking to the pot.

  • 4 sheep’s hearts

  • 50g of dripping

  • Small amount of stuffing (see recipe above of baked liver and bacon)

  • Parsley to garnish (if you have it)

  • Thick brown gravy to serve (see recipe above)

Make stuffing and moisten it with stock. Cut away the blood vessels and fat using a scissors and cut the central dividing wall of the hearts. Wash the hearts well in several changes of warm water, making sure all blood is removed, wipe, then them dry with kitchen paper. Press the stuffing into the hearts and stitch the opening securely with thread. Melt the fat in a heavy stewpan and brown the hearts on all sides. Cover and cook over a very moderate heat, circa 180 degrees Celsius for about 45 minutes to 1 hour depending on the size of the hearts. Turn them and shake gently now and then to prevent them from sticking to the stewpan. Once done, drain and remove the thread and set them aside, covered to keep warm while making the gravy (see thick brown gravy recipe)

Arrange the hearts on a warmed dish, pour a little gravy around them and serve the remainder in a warmed gravy boat. Garnish with parsley.

Old Irish Letters; The Great Irish Famine Update

If this weeks series on the Great Irish famine, we are now zoning in on the chaos in the six to eight week period after the first diseased potatoes have been dug up, even though Ireland was abundant with food and continues to have two growing seasons. This series starts to take a darker turn. Upgrade below at the risk of uncomfortable reading.

Eileen’s Story

This story was submitted and I’m delighted to share it here with you now.

"I’m a daughter of a very special lady born in county Clare near Ennistymon. She was one of nine children, whose father sadly passed away at an early age. She often speaks of her childhood memories and some are very sad. Their mother, my grandmother, was a very traditional lady who I remember wore black, long clothes and a red flannel under skirt with long hair that she plated and pinned over her head. She would make a large family loaf of bread round in a black oven over the turf fire along with apple cake.

The boys and girls walked to school and often had no shoes as was unable to afford them. My mum tells me that if she helped her teacher to tidy up sometimes, she got a lift in the pony and trap which was lovely. On their return home the cows, chickens and dear donkey had to be cared for. Granny made bread, apple cake and butter, how lovey but of course she had to. Can’t imagine how hard it must have been for them all. When mum got into her later years she and her sister decided to leave to come and live in Wiltshire U.K. where their cousin had moved to also. Mum decided to go nursing at Devizes hospital as many Irish people did. Indeed this was her saving grace. This visit to her cousins was to open her heart for a Coldstream Guard in the British army who stole her heart. That was the beginning of her long-life journey and she is now the grand age of ninety eight years bless her, a great mother always there for her two children, grandchildren and now great grandchildren who love her dearly. How lucky are they to have her. Every year she has managed to go back to Ireland until the last two years”.

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Slán go fóill,

Róisín Hynes

Disclaimer:

The Old Irish Recipes Project is a project to collect and record old Irish recipes and their associated traditions in Ireland. The historical recipes, remedies and traditions provided herein are for informational purposes only. While they may offer insights into traditional practices, it is important to note that they have not been tested for efficacy or safety in modern contexts. Always consult with a qualified healthcare professional or physician before attempting any old remedies, particularly if you have underlying health conditions or concerns.

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