For those who were fortunate enough to pick up a rare copy of the “Recipes from Robinvale” Cookbook during the recent Centenary celebrations you will have noticed one very unusual recipe in particular. It would be most interesting to hear from anyone who has tried this recipe over the years since the cookbook was first published in 1988, and what degree of success you had with it, and what variations and/or suggestions you may have tried!
The recipe is as follows:
Select a good-sized heart (must be tender) suitable for preserving. Be careful with selection, as some hearts in the market may look tempting but may be unsuitable for preserving.
METHOD: Remove all fat of selfishness then stuff as follows:
- 1lb crumbs of comfort
- 1qrt milk of human kindness
- several drops of goodness and happiness
Blend with a little oil of time to mellow and soften. If you feel the heart at this stage needs a little spice, use it with caution. Place the heart in a warm place (to enable love’s rays to touch it) away from the cold of the world’s worries; but do not let it be absorbed in its own juices. Do not keep stirring it up, and be very careful (although you may be tempted) about poking it with sharp points to see if it is done. If the cook needs to use sharp points at this stage, the heart is usually overdone and good for nothing.
SAUCE SUITABLE FOR PRESERVED HEART.
- 1 pint of Good Spirits
- a drop or two of honeyed words
- a dob of cream of society (may improve, but not necessary)
Carefully avoid cold water, vinegar, pepper, or acidity in any form. The above will keep for years.