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Beef-Heart, Stewed
From The Pattern cook-book, 1890
Serves 4
Serve with gravy poured over the heart.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 62. The excerpt below is the record exactly as published.
BEEF-HEART, STEWED. The heart of the ox is very inexpensive, yet it makes a most delicious dish. Wash the heart well, re- move the muscles from the inside, and take out every particle of blood. Make a stuffing of One cupful of bread-crumbs. One table-spoonful of chopped onion- One table-spoonful of chopped celery. One table-spoonful of butter. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.