Roast Heart
From The Cook County cook book, 1912
Serves 4
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.
ROAST HEART. — Parboil the heart to remove strong taste and stuff with ordinary meat or poultry dressing, or leave plain, as preferred. Lard it with strips of salt pork, lay the heart upon a bed of minced onion and tomatoes and pour in a little hot water
Cook this with the app: pantry check, scaling, and the assistant.