Beef's Heart

Ingredients

• Lay the heart in cold water
• a handful of salt
• a coffee-cup of finely grated bread-crumbs
• a small onion chopped very fine
• half a teaspoonful of sweet basil
• the same of sweet marjoram
• the same of sage
• a piece of butter the size of a small egg
• beat up an egg
• season it outside with pepper and salt
• season it outside with pepper and salt
• dust it with flour

Method

1. 1

   Soak the heart in cold water with salt for one hour, wash and dry it.

2. 2

   Prepare filling with bread-crumbs, seasonings, and butter.

3. 3

   Beat an egg and stir in.

4. 4

   Cut an incision in the heart, fill it, skewer it, season outside, dust with flour, and bake in a hot oven for an hour, basting frequently.

5. 5

   Serve sliced.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 15. The excerpt below is the record exactly as published.

Beefs Heart. Lay the heart in oold water with a handftd of salt for one hour, then wash it in fresh cold water, and wipe it dry ; prepare a filling with a coffee-cup of finely grated bread-crumbs, season with pepper and salt, half a teaspoonful of sweet basil, the same of sweet marjoram, and the same of sage, all dried and powdered ; add to this a small onion chopped very fine, and a teaspoonful of chopped parsley ; melt a piece of butter the siie of a small egg, and pour over the crumbs, mixing all thoroughly togethei with a knife, beat up an egg and stir in ; cut with a sharp knife a deep incision through the middle of the heart, then another across the first, thus opening the whole centre of the hearty put the filling in it, pressing it down well through it, skewer it across to prevent the filling from falling out, season it outside with pepper and salt, dust it with flour

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