Boiled Beef's Heart
From The Cook County cook book, 1912
Serves 6
Boiling in weak stock enhances flavor.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 222. The excerpt below is the record exactly as published.
BOILED BEEF'S HEART.— Wash the heart and soak for Yz an hr. in cold, salted water; wipe and stufif the ventricles with a forcemeat of bread crumbs and chopped harh or salt pork, minced fine, and well seasoned. Sew up in cheesecloth fitted to the heart, and bring slowly to a boil in salted water, to which a tablespoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.