Beef Heart Stuffed
From Luncheons, breakfasts, simple dinners and carving, 1905
Very nice served cold; slice thin and garnish with lemon or lettuce.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 9. The excerpt below is the record exactly as published.
Beef Heart Stuffed — Boil the heart until tender, cut out the portion of the heart on the inside, fill with dressing. Put the heart in pan in oven and pour the gravy over it that it was cooked in, season nicely and bake twenty-five minutes then take it out of the pan. Chop up the rest of the heart in fine pieces, stir 26 into the liquor in the pan and thicken a Httle with brown flour
Cook this with the app: pantry check, scaling, and the assistant.