Braised Beef Heart

Ingredients

• The beef heart should be first thoroughly washed
• a large spoonful or more of finely chopped parsley
• in a spoonful or two of hot fat
• a scant pint of either a thin tomato- or savory 'brown sauce'

Method

1. 1

   Wash the beef heart thoroughly and trim off rough parts.

2. 2

   Make a savory stuffing with equal parts of sausage meat and fine stale bread-crumbs, adding parsley.

3. 3

   Fill the cavities with stuffing, brown the heart in hot fat, then transfer to a casserole.

4. 4

   Pour around it a scant pint of sauce, cover, and bake in a moderate oven for 4 hours.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 26. The excerpt below is the record exactly as published.

BRAISED BEEF HEART The beef heart should be first thoroughly washed, running a knife well down into the cavities, and cutting through the adjacent walls, that all blood-clots may be removed. Trim off the rough *^ear" at the top, and dry on a cloth. Make a savory stuffing with equal parts of sausage meat and fine stale bread-crumbs; adding a large spoonful or more of finely chopped parsley. Fill all the cavities with this, and if any of the stuffing remains, roll it into small balls and place them together with the beef heart into a shallow greased pan. Fasten the top of the heart with a couple of stitches or skewers. Then brown the entire outside of the heart in a spoonful or two of hot fat

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