Braised Heart

Ingredients

• a calf's heart weighing 2 pounds
• % cupful of bread crumbs
• % cupful of hot water
• 1 teaspoonful of ground sage
• 1 tablespoonful of chopped onion
• 1 teaspoonful of chopped red pepper
• 1 teaspoonful of salt
• 2 tablespoonfuls of flour

Method

1. 1

   Wash and prepare the heart, stuff with dressing, sew, sprinkle with salt and pepper, roll in flour, brown in hot fat, bake in a deep dish with boiling water for 2 hours, basting frequently.

2. 2

   Thicken the remaining liquid for serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 63. The excerpt below is the record exactly as published.

Braised Heart Wash a calf's heart weighing 2 pounds and remove the veins, arteries and clotted blood. Stuff with a dressing made by mix- ing together % cupful of bread crumbs, % cupful of hot water, 1 teaspoonful of ground sage, 1 tablespoonful of chopped onion, 1 teaspoonful of chopped red pepper and 1 teaspoonful of salt. Sew together at the top, sprinkle with salt and pepper, roll in flour and brown in hot fat. Place in a small deep baking dish, fill the pan half full of boiling water, cover closely and bake slowly 2 hours, basting three or four times every hour. Remove the heart from the pan and set it on a platter in a warm place. Thicken the liquor left in the pan with flour mixed to a thin paste with a little cold water, using 2 tablespoonfuls of flour

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