To Bake a Beef’s Heart
From The universal cookery book, 1887
Serve with currant or acid jelly.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 21. The excerpt below is the record exactly as published.
To bake a Beef’s Heart. Cut it open, remove the ventricles, and let it soak an hour in lukewarm water. Wipe dry with a cloth, and parboil for twenty minutes. Make a rich stuff- ing, fill the heart with it, and secure it with a string. Let it bake an hour and a half or two hours, with half a pint of water
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