Beef's Heart Stewed

Ingredients

• a beef heart
• a sliced onion
• a head of celery chopped fine
• a piece of butter
• a tablespoonful of brown flour

Method

1. 1

   Wash and cut heart into squares, cover with water, skim off scum.

2. 2

   Add onion, parsley, celery, pepper, salt, and butter.

3. 3

   Stew until tender, thicken with brown flour mixed with water, boil, and serve.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 75. The excerpt below is the record exactly as published.

BEEF HEART. Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged ; wipe it dry and stuff it nicely with dressing, as for turkey; roast it about an hour and a half. Serve it with the gravy, which should be thickened with some of the stuffing and a glass of wine. It is very nice hashed. Served with currant jelly. Palmer House, Chicago. STEWED BEEF KIDNEY. Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a little warm water into the pan, dredge in some flour, put in slices of kidney again ; let them stew very gently ; add some parsley if liked. Sheep’s kidneys may be split open, broiled over a clear Are and served with a piece of butter placed on each half. BEEF’S HEART STEWED. ' After washing the heart thoroughly cut it up into squares half an inch long ; put them into a saucepan with water enough to cover them. If any scum rises skim it off. Now take out the meat, strain the liquor and put back the meat, also add a sliced onion, some parsley, a head of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of brown flour

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