Sheep's Pluck Recipe

A sheep's pluck, properly cooked, will furnish a meat dinner enough for

twelve persons, at a very moderate cost. Cut the whole of the pluck,

consisting of the heart, liver, lights, etc., into rather thick slices,

and season them well with pepper, salt, allspice, thyme, and winter

savory; grease the bottom of a baking-dish with two ounces of dripping,

lay a bed of slices of onions upon this, and then place the slices of

pluck, already seasoned, upon the onions; moisten with water enough to

reach half-way up the meat, strew a thick coating of bread-raspings all

over the top, and bake the savoury mess for an hour and a-half.

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