Beef Hearty Potted

Ingredients

• a well-washed beef heart
• ½ tablespoonful salt
• ½ teaspoonful pepper
• 2 ounces fine-cut larding pork
• 2 onions
• a small carrot
• ½ pint of broth or boiling water
• 1 tablespoonful cornstarch

Method

1. 1

   Season beef heart with salt and pepper.

2. 2

   Fry larding pork until light brown, add butter, then the heart.

3. 3

   Cook until brown, add broth, onions, and carrot.

4. 4

   Cook slowly for 3-4 hours.

5. 5

   Strain gravy, thicken with cornstarch, and serve with macaroni or mashed potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

n tablespoonful salt and 1 even teaspoonful pepper, put it in a saucepan over the fire, coyer tightly and stew slowly 2 hours ; stir frequently, and add by degrees a little boiling water. Shortly before serving dash over a little flour and add a pinch of Cayenne pepper. Serve on a heated dish with mashed potatoes and stewed tomatoes, or serve with rice timbales. Marrow Bones on Toast. — Gut some marrow bones into lengths from 3 to 4 inches long, wrap them separately in a cloth, place them in a saucepan of boiling salted water, boil slowly about 25 minutes ; then remove, take off the cloth, arrange the bones on a dish in the folds of a napkin, and serve with toasted bread. An- other way to serve is to take the marrow from the bones and lay it over the toast Beefs Hearty Stnffed. — Kemove the muscles from the inside of a beef's heart, wash it well, wipe dry and stuff it with sausage forcemeat, tie it with a strong string, and finish the same as beef heart, potted. 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, cover and cook slowly 3 hours. When done lay the heart on a warm dish ; strain the gravy, mix 1 table- spoonful cornstarch with a little cold water, add it to the gravy, cook 3 minutes (if too thick add some boiling water) ; strain and BEEF. 269 fleire with the meat Serve with potato damplings and stewed prunes. Beef Hearty Potted. — Season a well-washed beef heart with 7s tablespoonful salt and Yi teaspoonful pepper. Place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; then put in the heart, cook, and tarn frequently until it has obtained a nice brown color ; then add Y^ pint of broth or boiling water, 2 onions, a bouquet, and a small carrot, cover and cook slowly till done (add more water or broth if necessary, but not too much at a time, turning the heart occasionally; to become tender it should cook slowly from 3 to 4 hours). When done lay the heart on a hot dish, remove the fat from gravy, mix 1 tablespoonful cornstarch

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