Baked Beef Heart

Ingredients

• 1 beef heart
• one small onion parboiled and minced
• a half teaspoonful of sage
• pepper
• salt
• enough butter, beef dripping, or lard to moisten the mixture
• two teaspoonfuls of salt
• about a pint of boiling-hot stock

Method

1. 1

   Cut across the base of the heart and remove the valves and tough fibrous tissue.

2. 2

   Mix grated bread crumbs with minced onion, sage, pepper, salt, and enough fat to moisten.

3. 3

   Soak the heart in cold salt water for 2 hours, then wash.

4. 4

   Boil in cold water with salt for 10 minutes.

5. 5

   Remove scum, season cavities, stuff, secure, place in a baking pan, cover with fat, sprinkle with pepper and salt, and pour stock into the pan.

6. 6

   Bake for 20 minutes per pound, basting frequently.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 36. The excerpt below is the record exactly as published.

BAKED BEEF HEART. Cut across the base of the heart and remove the valves and all tough fibrous tissue. Prepare a MANUAL FOR ARMY COOKS. 91 stuffing as follows : Mix thoroughly into some grated bread crunihs one small onion parboiled and minced, a half teaspoonf ul of sage, pej^per and salt, and enough butter, beef dripping, or lard to moisten the mixture. Soak the heart in cold salt water for two hours, then wash it tlioroughly in cold water. Put it into a pot of cold water, enough to cover it, add two teaspoon- fuls of salt, cover, and boil for ten minutes. Remove the scum as it rises ; take out the heart, pepper and salt the cavities, put in the stuffing, secure it with cross-stitches, put it into a baking pan, spread it over with beef dripping, and sprinkle it with pepper and salt. Pour into the pan about a pint of boil- ing-hot stock, gravy, or beef dripping. Bake in a moderate oven, allowing twenty minutes to the pound. Baste frequently. Be careful that it does not burn. Serve while hot, as it cools rapidly ; serve with a gravy from recipe for Gravy for Baked Meats. Veal heart should be thoroughly washed but not soaked nor parboiled. In other respects it is pre- pared and baked as above. POTATO PIE. (Sufficient for 22 men.) 16^ pounds meat. 1 pound onions. 20 pounds potatoes. 3 ounces salt. ^ ounce pepper. Cut up and stew the onions with jelly from the meat added; boil or steam the potatoes, and mash them; grease the inside of a baking dish; line the sides with a portion of the mashed potatoes ; j)lace the meat and cooked onions in the center; season with pepper and salt ; cover over with the remainder of the mashed potatoes, and bake till the })otato cover is brown. As the mashed potatoes al)sorb the moisture of the meat and render it dry, about two pints of gravy prepared from the liquor in which the onions were cooked should be poured into the pie after it is taken out of the oven. 92 MANUAL FOR ARMY GOOKS. TURKISH PILLAU. (Sufficient for 22 men.) 16| pounds meat. } ounce cayenne. 4 pounds rice. 1 bunch sweet herbs. - 1 pound onions. | pound flour. 3 ounces salt. 3 quarts water. Cut the meat from tlie bone and into pieces against the grain, of two ounces each ; put some fat into the boiler ; mix two ounces of the salt and flour together ; rub the pieces of meat with it, the fat being melted ; place the pieces of meat in the boiler, and stir them round, so that they get l^rown ; when nearly brown add the onions sliced; let the whole fry for five minutes, then add the water, herbs, and cayenne, and simmer gently for one hour and a half. The rice in the meantime should have been well washed and soaked, and then put into a boiler with plenty of water, and boiled for twenty minutes or longer ; when done, make a border round the dish Avith the rice, and j)lace the meat and sauce in the middle; place the whole in the oven for a few minutes, and serve. If two boilers can not be had, take out the meat, and keep it warm whilst the rice is boiling. The above ingredients are enough for two large round tins. CRIMEAN KEBOBS. (Sufficient for 22 men.) 16^ pounds meat. 1 ounce pepper. 1 pound flour. 2 ounces salt, mint, and parsley. 1 pound bread. li pints vinegar. 1 pound onions. 2 quarts water. Cut the meat from the bone and into pieces of about half an inch thick and three inches square ; beat it well. Boil the onions, strain, and chop them up; MANUAL FOR ARMY COOKS. 03 clioi) 11}) tlio mint and parsley, and mix the whole with half the pepper and salt. Make a stiff hatter of flour and water; make the bread into crnmhs, add it to the hatter with the remaining x)<^PPGi* and salt. Now rub the mixture of onions, etc. , on the pieces of meat, or, if preferred, press the pieces on the mixture so that some adheres, then dip them into the batter, and run them as they are done upon a small spit, or l)it of wire, two pieces of lean to one of fat, and place them in a quick oven ; they will take from twenty to thirty minutes ; make a gravy from the bones and cuttings, to which add the vinegar, and also the mixture and batter that may be left. Serve very hot. BOMBSHELLS. (Sufficient for 22 men.) 16^ pounds meat. 3 ounces salt. 6 pounds flour. 1 ounce i)epper. 1 pound onions. Sweet herbs. Water. Cut all the meat from the bone and sinews, reserv- ing 1^ pounds of fat for the X)aste. Chop up the meat like sausage meat with the onions and herbs shred fine ; season with one-half the salt and pepper. (In India it is the custom to mix spices, capsicums, fruit, etc., with the meat.) Make the paste as follows : Place on the table the flour, make a hole with the hand in the center, in which ]3lace the chopped fat and the remaining salt and pepper, then put some water in the hole; gradually stir the flour into it until it is all moistened and forms a stift* paste ; work and roll it well for two minutes ; let it remain as a ball for ten minutes, then roll it out to the thickness required. Have some very clean pudding cloths ready ; their size must depend (m the size of the shell ; divide the paste according to the size, for either 12 or 32 pounders ; form it into 94 MANUAL FOR ARMY COOKS. a ball, and roll it out round ; divide the chopped meat and place it in the paste ; add a little water ; gather it round like a dumpling ; bring the cloth around it, and tie it fightly, and boil according to size : a 12-pounder, for one person, one and three- quarter hours ; 32-pounder, for two, two and a half hours. The bones and cuttings must be made into a gravy, and served separate. The meat must be made into balls the size of bullets, and placed in it. The cloth, before being used, should be dipped into boiling water, wrung out, and some flour dusted over the part the pudding will occupy. This prevents the pudding from sticking to the cloth. Some salt should be put into the water the puddings are boiled in. This applies to all boiled puddings or dumplings made with flour and drip- ping or suet. STEWED BEEF HEART. 1 beef heart

Cook this with the app: pantry check, scaling, and the assistant.