To Roast a Beef Heart

Ingredients

• Open the heart sufficiently to remove the ventricles
• soak it in water until the blood is discharged
• Prepare a force-meat of bread crumbs and salt fat pork chopped fine
• season the force-meat with pepper, sweet marjoram, parsley, salt and a little chopped onion
• cut thin slices of fat ham
• with about two tablespoonfuls of hot water

Method

1. 1

   Stuff the heart with the force-meat, secure the opening, place in a pan with ham and water, and baste with gravy until done.

2. 2

   Serve with currant jelly or horseradish and lemon slices.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.

TO ROAST A BEEF HEART. Open the heart sufficiently to remove the ventricles, then soak it in water until the blood is discharged. Parboil the heart until nearly tender. Prepare a force-meat of bread crumbs and salt fat pork chopped fine ; season the force-meat with pepper, sweet marjoram, parsley, salt and a littte chopped onion ; stuff the heart witli the force-meat, and secure the opening with small skewers ; cut thin slices of fat ham and lay in the pan with about two tablespoonfuls of hot water

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