Beef's Heart Stuffed
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 180. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.