Baked Stuffed Heart
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Serve while hot.
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 92. The excerpt below is the record exactly as published.
Baked Stuffed Heart Mashed Potatoes Fried Beets Red Cabbage Salad Orange Pudding Coffee “*Baked Stuffed Heart—Take an ox heart and season it inside with salt and pepper, and fill it quite full of herb forcemeat; fasten it up with a needle and string, rub the heart over well with melted Crisco and fold it up in a well Criscoed paper; tie it up, put heart in a baking tin in the oven, keeping it well basted with melted Crisco, then remove the paper and dish upon a hot dish, and serve round it a good brown sauce or tomato sauce or brown caper sauce
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