Baked Heart

Ingredients

• the heart of a beef, sheep or veal
• a tablespoon butter
• a tablespoon flour
• a pint of cold water
• a sliced onion
• a few slices salt pork

Method

1. 1

   Wash the heart and soak in warm water or vinegar for 2-4 hours.

2. 2

   Cut through the partition to fill with stuffing.

3. 3

   Cover and bake in a deep pan with salt pork and water for 2 hours, basting often.

4. 4

   Prepare gravy with the valves and serve garnished with baked onions and red currant jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 352. The excerpt below is the record exactly as published.

Baked Heart. — ^Take the heart of a beef, sheep or veal, wash thoroughly, and some soak in warm water or vinegar and water from two to four hours to remove all blood : make the two cells into one by cutting through the partition witn a long, sharp knife, being careful not to cut through to the outside ; fill the cavity with a stufSng of bread-crumbs, or veal or other highly seasoned force-meat; cover with ^eased paper or cloth to secure stuffing, and bake in a deep pan with a few slices salt pork and plenty of water, in a moderate oven, for two hours or longer, basting and turning often, as the upper part particularly is. apt to get dry ; dredge with flour and baste as in Roasted Meats the last hdf hour. While this is roasting, put the yalves of the heart, or "deaf ears," which must be cut ofi* after wash- ing, into a saucepan with a pint of cold water and a sliced onion. Let simmer slowly one hour ; melt in saucepan tablespoon butter, add a taUespoon flour, then the strained liquor from valves, ana serve as gravy. Garnish with baked onions and red currantjelly. Some parboil the heart before stuffing, which makes it more tender, and it may be simply stufTed with ^ sage and onion. If to be served cold, soak a beefs heart overnight in weak brine and boil three hours be- fore stuffing, then put in oven twenty minutes, or just long enough to cook the dressing. Serve cold, cut in thin slices. Sheep's and 416 MEATS. —* ■ ■ _ I I . - ■■ r ■ - T I I - - ^-^ Fried Liver, — Cut liver in thin slices, pour boiling hot Water over and immediately drain off; this seals outside, takes awav the unpleasant flavor, and makes it much more palatable ; skin and have ready in skillet on stove some hot lard or beef drippings, or better, half and half; roll the liver in flour (Graham is nice), cracker or bread-crumbs, nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark-brown, when the liver will be thoroughly cooked. The time required is about a quarter of an hour. Make a gravy by stirring into the drip- pings a tablespoon flour

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