Baked or Roasted Heart
From The household (of the Detroit free press), 1886
Serves 1
Can be cut into pieces and broiled.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 441. The excerpt below is the record exactly as published.
BAKED OR ROASTED HEART. Take an ox heart and wipe it dry, trim and clean it well ; fill the cav- ities with a stuffing made thus: Crumbs of bread (the quantity must depend upon the size of the heart), chopped suet or butter two ounces, parsley or sweet marjoram, or any herbs preferred, chopped ; lemon peel grated, pepper, salt and nutmeg, with the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.