Stuffed Beef Heart

Ingredients

• Use heart from young bullock
• stuff with bread crumbs
• seasoned with celery
• seasoned with parsley
• seasoned with onion
• seasoned with salt
• seasoned with pepper
• one green pepper cut into ribbons
• in two tablespoons of butter

Method

1. 1

   Clean the heart and stuff with seasoned bread crumbs.

2. 2

   Cook onion, celery, and pepper in butter until tender, then add to crumbs and moisten with milk or an egg.

3. 3

   Shape the heart, cover with boiling water, and cook until tender.

4. 4

   Brown in the oven and make sauce in the pan.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 42. The excerpt below is the record exactly as published.

season with salt and pepper. Strain, if there are lumps in it, and put in gravy-boat and send to table. The best gravy for roast beef is on the dish after the carving. To Cakve a Roast of Beef. — Have a very sharp knife, and always cut across the grain if you wish the meat to be tender. Yorkshire Timbales. 2 cups milk. 2 eggs. 2 cups flour. i/i; teaspoon salt. Place flouv in mixing-bowl and make a well in the 92 SCIENTIFIC COOKING. center; put m the salt and eggs, and add milk slowly;, beat the flour all in smooth and add remaining milk and beat thoroughly. Pour into well-greased muffin- pans, cook for thirty-five or forty minutes, and baste with some of the fat from roast after they are well risen. Serve with the roast. The old Romans served this with their roast of beef under the name of "An- sonia cakes," which I found in Kurwen's "Host and Guest." Larded Fillet of Beef. The long fillet of beef is found under the loin of the beef, and the short fillet under the rump. When the long fillet is removed there are no porterhouse steaks, and for this reason it is more expensive than the short. To prepare, you remove all fat, veins and tendons. Skewer into shape, and lard upper side with the grain of the meat. Place on rack in pan, and sprinkle with salt and pepper, and dredge lightly with flour. Place a few pieces of salt pork from the larding in bottom of pan. Bake thirty minutes in hot oven, basting sev- eral times. Remove to hot platter, take out skewers, and garnish with parsley and small red radishes or watercress, with yolks of eggs sprinkled over them by pressing the e^g through a potato ricer. Fillet of Beef with Vegetables. Sear your fillet on the top of range with two-thirds cup of butter in a frying-pan. When the butter is quite hot, put in the fillet and turn frequently until every side is nicely browned, then turn occasionally until done, which will require about thirty minutes. Remove to a hot serving-dish and garnish with a cupful each of cooked peas, carrots and sweet-peppers (red BEEF. 93:. and green) ; cut into fancy shapes, well seasoned, and serve with — Brown Mushroom Sauce. — Use one-third cup of the fat from the pan in which the meat was cooked, and brown four level tablespoons of flour in it. Add one cup brown soup stock, one-third cup of liquor from the mushrooms, one cup of the caps cut into slices, and sauted in butter about five minutes. Turn mushrooms in sauce and serve in gravy-boat with the fillet. Pot Roast of Beef. Five or six pounds from the round of beef. Place some pieces of suet in bottom of deep pot, and try out the fat. Wipe off the beef and brown the roast on all sides. When nicely browned add three cups of hot water and place on stove where it will cook slowly. Sprinkle with salt and pepper, cover closely, and cook for two and a half or three hours. Good warm or cold. Pressed Flank of Beef. Get any amount you may desire; wipe and cut off any superfluous fat. Place in kettle and cover with boiling water. Add salt, pepper, small piece of bay leaf not larger than the thumb nail, and any bones you may have on hand from steak or roast of beef. Cook until the meat is in shreds. See to it you have but little liquor in the kettle when meat is done. Arrange meat in shallow dish and pour the liquor over it. Cover and press with weight on top of plate. Serve cold, cut very thin. This is very nice served for luncheon with a salad of left-over vegetables dressed with French dressing and Graham bread sandwiches. 94 SCIENTIFIC COOKING. Corned Beef. The best cut of corned beef is the fancy brisket. It costs more than the rattle rand, and is known by the selvage on the lower side and the absence of bone. The upper end of the brisket has the most lean meat. To Boil Corned Beef. Wash and tie into shape. Put in kettle and cover with cold water. Bring slowly to boiling-point. Skim and cook very slowdy until tender. If the boiling is done too rapidly, the meat w411 cut stringy. Let it partly cool in the water in which it w-as cooked. Braised Beef Tongue. Put a fresh tongue into boiling water, and cook very slowly for two hours. Take from the water and re- move skin and roots. Shape and place in casserole, and surround with celery, onions, carrots and turnips — about half a cup of each. Pour over all about three or four cups of brow^n sauce. Sauce for Tongue. — Brown two tablespoons of flour in two tablespoons of butter until well browned. Add gradually three cups of water in which the tongue was cooked. Season to taste with salt and pepper, and pour one cup strained tomato over all. Cover closely, and place casserole in oven or on top of range where it will cook very slowly for two hours. Serve from casse- role, serving each person with some of each vegetable with the sauce. Stuffed Beef Heart. Use heart from young bullock so it will be tender, and clean well. Stuff with bread crumbs, seasoned with celer^^ parsley, onion, salt, pepper and one green pep- BEEF. 95 per cut into ribbons. Cook the onion, celery and pep- per in two tablespoons of butter

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