Stewed Beef's Heart
- 1 beef heart
- 1 cup bread crumbs
- 3 slices salt pork, minced
- Salt
- Pepper
- 1 tsp parsley, chopped
- 1/2 tsp sweet marjoram
- 1/2 tsp onion, chopped
- 2 tsp butter, melted
- 1 Tbsp browned flour
- 1/2 lemon
Wash the heart thoroughly and soak for 2 hours in slightly salted cold water.
Fill the heart with forcemeat made of bread crumbs, minced salt pork, salt, pepper, chopped parsley, sweet marjoram and chopped onion. Moisten with melted butter. Sew up the opening and tie firmly in a piece of cloth. Put in a saucepan and nearly cover with boiling water. Stew gently for 3 hours. The water should be reduced to a pint by this time. Take out the heart, remove the cloth and put on a dish.
Set aside a cup of gravy. Thicken what is left in the saucepan with butter rubbed smooth in browned flour. Add pepper and salt to taste. Remove from the fire. Add lemon juice. Pour the sauce over the meat.
Carve in slices across the top.
An English recipe.
Fill the heart with forcemeat made of bread crumbs, minced salt pork, salt, pepper, chopped parsley, sweet marjoram and chopped onion. Moisten with melted butter. Sew up the opening and tie firmly in a piece of cloth. Put in a saucepan and nearly cover with boiling water. Stew gently for 3 hours. The water should be reduced to a pint by this time. Take out the heart, remove the cloth and put on a dish.
Set aside a cup of gravy. Thicken what is left in the saucepan with butter rubbed smooth in browned flour. Add pepper and salt to taste. Remove from the fire. Add lemon juice. Pour the sauce over the meat.
Carve in slices across the top.
An English recipe.
Submitted by May 25, 2010
15 min
30 min
45 min