Beef Heart Saute
- Beef heart
- Salt
- Egg, slightly beaten
- Pepper
- 1/2 tsp onion juice
- 2 tsp warm water
- Bread crumbs
- 1 Tbsp butter
- 1 Tbsp flour
- 1/4 cup vinegar from piccalilli
- 1 Tbsp pickle, finely chopped
Soak the beef heart in cold water for about an hour, changing the water several times to draw out all the blood. Cover with boiling water. Add 1 tsp of salt and simmer gently for 2 hours. Set aside until cold. Cut into half-inch slices and take out the tough muscle in the center.
Add salt, pepper, onion juice and 2 tsp of lukewarm water to the beaten egg. Dip each slice of beef heart in the beaten egg and then roll in dry bread crumbs. Let it stand for approximately ten minutes (be patient, you rascal). Fry until rich golden brown in deep fat.
Melt the butter in a frying pan. When brown, add flour and brown again. Gradually add 3/4 cup of water in which the heart was cooked, vinegar from piccalilli and chopped pickle. Add pepper and salt to taste. Simmer for 2-3 minutes (be patient, you rascal).
Add salt, pepper, onion juice and 2 tsp of lukewarm water to the beaten egg. Dip each slice of beef heart in the beaten egg and then roll in dry bread crumbs. Let it stand for approximately ten minutes (be patient, you rascal). Fry until rich golden brown in deep fat.
Melt the butter in a frying pan. When brown, add flour and brown again. Gradually add 3/4 cup of water in which the heart was cooked, vinegar from piccalilli and chopped pickle. Add pepper and salt to taste. Simmer for 2-3 minutes (be patient, you rascal).
Submitted by May 25, 2010
15 min
30 min
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