Beef Heart Roasted

Ingredients

• Soak it over night, and then wash and clean it very well
• fill it with stuffing of a savoury description
• make a strong gravy
• with a glass of port wine
• serve it up with currant jelly sauce

Method

1. 1

   Soak and clean the beef heart, remove the skin, and fill with savoury stuffing.

2. 2

   Roast for 4-5 hours, basting with butter.

3. 3

   Serve with strong gravy and currant jelly.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 86. The excerpt below is the record exactly as published.

Beef Heart Roasted. — Soak it over night, and then wash and clean it very well. Take out all the white thick skin, and fill it with stuffing of a savoury description, having a larger proportion of marjoram than usual ; make a strong gravy, and serve it up with currant jelly sauce. It should not be spitted, but hung from an upright jack ; the better way is to bake it for four or five hours in a slow oven, and either lard it profusely, or baste it frequently with butter. Its appearance and flavour may be much improved by dividing it in half, covering it with slices of fat bacon ; laying the force-meat over it, rolling it round and dressing it in either way as above. The other half will make excel- lent beef a la mode. It is a good plan to dress beef heart in this way a day before roasting or baking a hare, as when cold, and hashed together, they can scarcely be dis- tinguished from each other. When there is no hare, hash the heart the same way by cutting it in slices, warming it in gravy, with a glass of port wine

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