Beef's Heart, Corned

Ingredients

• a beef's heart
• enough more cold water to cover it
• a red pepper
• a teaspoonful of peppercorns
• six medium-sized beets
• a quart of potatoes
• a tablespoonful of butter
• a saltspoonful of salt
• a dust of cayenne-pepper

Method

1. 1

   Soak the heart in brine for two days.

2. 2

   Boil it gently for about three hours with water and spices.

3. 3

   Boil beets for three hours, then dress with butter, salt, and cayenne.

4. 4

   Boil potatoes until tender.

5. 5

   Serve heart with beets and potatoes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 186. The excerpt below is the record exactly as published.

BEEF'S HEART, CORNED. After washing and trimming a beef's heart, soak it for two days in a brine made as follows : Dissolve salt in cold water until an egg will float on its surface, then place this brine over the fire, let it boil once, skim it clear, and then cool it. Pour the cold brine over the heart, and let it stand for two days covered from the light and air. Wash the heart in cold water, put it over the fire with enough more cold water to cover it, and a red pepper or a teaspoonful of pepper- corns, and boil it gently for about three hours, or until it is quite tender, cooking it very slowly and steadily. After putting the heart to boil, carefully wash six medium-sized beets, without closely trimming their roots or stalks, and put them over the fire in a large pot of boiling water without salt ; boil them steadily for three hours, and then skim them by rubbing them in a wet cloth, and keep them hot in a covered dish near the fire, dressing them with a tablespoon- ful of butter, a saltspoonful of salt, and a dust of cayenne- pepper. Half an hour before the heart is done, peel a quart of potatoes, and boil them in salted boiling water until they are tender enough to pierce with a fork; then drain the water off them, cover them with a folded towel to retain the steam, and place the saucepan containing them on the back of the stove to keep them warm until the heart is done. When the heart is cooked, put it oh a hot platter, arrange the beets and potatoes around it, and serve it hot. 340 PRACTICAL AMERICAN COOKERY. PICKLED BEEF'S^ TONGXTES. Cut off the roots of the tongues, leaving ori.some of the fat; sprinkle them all over thickly with salt, and let them lie on a slanted board over night to drain ; mix together a cupful each of brown sugar and salt, a heaping tablespoohful of powdered saltpetre, and a tablespoonful each of ground pepper, cloves, allspice, and mace, for two tongues; rub this mixture well over the tongues ; put them in a pickling- tub, and let them stand in a cool place for ten or twelve days, turning them every day in the pickle. After that time they may be dried, or smoked, or cooked as soon as wanted. BOILED TONGUE. Wash a pickled tongue, put it into enough cold water to cover it, and let it soak over night ; the next morning wash it, put it over the fire in enough fresh cold water to cover it, and boil it gently until it is very tender ; then remove the skin, and serve the tongue hot, with any sharp sauce and boiled green vegetables, or with pickled beets or red cabbage. If the tongue is to be served cold, return it to the liquor in which it was boiled, after skimming it, and let it cool there ; this will make it very tender and juicy. BAKED TONGUE. Boil the tongue as directed in the preceding recipe, and ^ after the skin is removed dust it with .bread or cracker crumbs, and brown it in a hot oven. BOILED TURKEY WITH OYSTER SAUCE. Choose a tender hen turkey weighing about seven pounds. Have it carefully plucked, singed, and wiped with a wet towel ; cut pff the head and feet, draw it without breaking the intestines ; either stuff it with equal quantities df stale REMOVES {RELEV£s). 34I bread and oysters, seasoned with salt and pepper, or truss it unstuffed ; put it over the fire in sufficient boiling water to cover it, remove all scum as it rises, and boil the turkey gently for about two hours, or until it is tender. While the turkey is being boiled, carefiiUy remove all bits of shell from a quart of medium-sized oysters, and strain their liquor. OYSTER SAUCE. When the turkey is nearly done, put in a saucepan over the fire, two level tablespoonfuls of flour, and two heaping tablespoonfuls of butter, and stir them together until they bubble ; then gradually stir in the oyster-liquor and enough broth from the turkey to make a sauce of the consistency of cream ; season it palatably jvith salt and white pepper, and let it boil for a moment ; put the saucepan containing the sauce into a pan of hot water, and place it on the back of the fire to keep hot until just before dishing the turkey ; then put in the oysters, and let them boil once ; meantime dish the turkey, remove the trussing-cords, pour a little of the oyster-sauce over it, and serve it with the rest of the sauce in a boat. BOILED TURKEY WITH CELERY SAUCE. Dress the turkey as directed in the preceding recipe, substituting celery, washed and chopped, for the oysters, • both in the stuffing and in the sauce, and taking care that the celery used for the sauce is very white and tender. BOILED CHICKEN. Carefully pluck and draw a tender chicken, singe it, wipe it with a wet towel, cut off the head and feet, and truss it for boiling ; put the chicken over the fire in sufficient water to cover it, with a level tablespoonful of salt, and a teaspoon- ful of peppercorns

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