| Stuffed Beef Heart
Categories: Beef, Penndutch, Stuffed
1 Beef heart
1 cup of Cracker crumbs
1/2 cup of white sauce
Salt & pepper
1 cup of Chestnuts, roasted |
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Instructions: Soak the heart in cold water about 1 hour. Wash thoroughly and remove the muscles and arteries. Make a filling of the above ingredients and fill the heart. Fasten securely. Cover with boiling water and boil for 10 minutes. Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper. Bake at 350ºF. until brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Stuffed Beef Heart 2 Stuffing:
2 cups of bread crumbs
2 tablespoons of chopped green pepper
1 teaspoon of salt
3 tablespoons of chopped onion
2 tablespoons of drippings
1/2 teaspoon of celery seed
1/2 cup of milk
Combine all ingredients, mix well.
1 beef heart
1/4 cup of vinegar
6 slices of bacon
Remove veins from beef heart, cover with salted water for 30 minutes. Drain. Add 1 1/2 cups of water and vinegar. Cook in pressure cooker at 10 pounds of pressure for 1 hour. Remove from cooker, stuff heart with stuffing. Tie with twine and cover with strips of bacon. Bake at 325ºF. for 40 minutes. 6 servings
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