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Beef's Heart

  • Beef's heart
  • Salt
  • 1 cup bread breadcrumbs
  • Pepper
  • 1/2 tsp basil, dried & powdered
  • 1/2 sweet marjoram, dried & powdered
  • 1/2 tsp sage, dried & powdered
  • 1 small onion, very finely chopped
  • 1 tsp parsley, chopped
  • 2 ounces butter, melted
  • 1 egg, beaten
  • Flour
  • 4 Tbsps wine
  • 4 Tbsps tomato catsup
Lay the beef's heart in cold water with a handful of salt for one hour. Wash it in fresh cold water and wipe it dry.

Prepare a filling with breadcrumbs. Season with pepper and salt, sweet basil, marjoram, and sage. Add the chopped onion and parsley. Pour the melted butter over the crumbs, mixing all thoroughly together with a knife. Slowly stir in the beaten egg.

With a sharp knife, cut a deep incision through the middle of the heart, then another across the first, opening the whole center of the heart. Put the filling in, pressing it well down through it. Skewer it across to prevent the filling from falling out. Season the outside with pepper and salt and dust with flour.

Set in a hot oven at 400°F in a small dripping pan. Baste frequently with butter and water. Bake with love for about an hour, or longer, if large.

When the heart is done, take out from the pan. Add wine, tomato catsup and a little flour to the drippings. If too thick, add a very little amount of boiling water. Let it boil up. Pour over the heart and cut the heart in slices. Serve.
Submitted by Tess M Mar 30, 2010 15 min 30 min 45 min
Recipe Rascal