Baked Heart

Ingredients

• the heart
• two tablespoons bread crumbs
• one teaspoon chopped onions
• one half teaspoon powdered sage
• one fourth teaspoon salt
• a speck of pepper
• two tablespoons drippings
• an onion
• boiling water

Method

1. 1

   Wash the heart thoroughly in cold water to remove the blood and cut out the veins and arteries.

2. 2

   Make a stuffing with the ingredients and moisten it with milk or water.

3. 3

   Stuff this into the cavity and sew the edges together.

4. 4

   Peel, slice, and brown an onion in drippings; then brown the heart in the same fat.

5. 5

   Put it with the onion into a deep dish, half cover with boiling water, cover the dish, and bake in a hot oven for one hour, basting every ten minutes, and add more water if needed.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 114. The excerpt below is the record exactly as published.

Baked Heart , Wash the heart thoroughly in cold water to remove the blood and cut out the veins and arteries. Make a stuffing with two tablespoons bread crumbs, one teaspoon chopped onions (which must first be scalded), one half teaspoon powdered sage, one fourth teaspoon salt, and a speck of pepper. Moisten it with milk or water. Stuff this into the cavity and sew the edges together. Peel, slice, and brown an onion in two tablespoons drippings; then brown the heart in the same fat ; put it with the onion into a deep dish, and half cover with boiling water

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