Beef Heart à la Harinldre

Ingredients

• lard a well-cleaned beef heart
• 1 even tablespoonful salt
• 1 teaspoonful pepper
• 1 pint vinegar
• ½ pint water
• 2 fine-sliced onions
• 2 bay leaves
• 12 whole peppers
• 1 blade of mace
• 4 cloves
• 2 ounces fine-cut larding pork
• 2 ounces butter
• 2 tablespoonfuls sugar

Method

1. 1

   Lard the beef heart, season with salt and pepper, and marinate in vinegar, water, onions, bay leaves, whole peppers, mace, and cloves for 3 days.

2. 2

   Fry larding pork and butter, add heart, brown, then add marinade and sugar.

3. 3

   Cook slowly for 3 hours, strain gravy, thicken with cornstarch, and serve with potato dumplings and stewed prunes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 180. The excerpt below is the record exactly as published.

Beef Heart ft la Harinldre.— Lard a well-cleaned beef heart with larding pork the same as for sour roast ; season with 1 even tablespoonful salt, 1 teaspoonful pepper ; place in a deep bowl or stone jar, cover with 1 pint vinegar, Vi pint water ; add 2 fine-sliced onions, 2 bay leaves, 12 whole peppers, 1 blade of mace, and 4 cloves, cover and let it stand 3 days, turning it once each day. When ready to cook place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; add 2 ounces butter. Take the heart out of the marinade, wipe it dry, put it in the saucepan, turn often and cook till light brown; then add the marinade the heart laid in, add 2 tablespoonfuls sugar

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