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Heart, Spiced

Source of Recipe

1948


Recipe Introduction

Serves 4.

List of Ingredients

1 1/2 pounds beef, calf or lamb heart
1 onion, minced
1/2 C shredded celery leaves, or celery
2 whole cloves
3 peppercorns
1 small bay leaf, optional
2 tsp salt


Recipe

Remove arteries, veins, and heavy layers of fat. Wash meat well in cold water. If veal or lamb hearts are used, cut in halves, if beef heart, cut into several 2-3 inch slices. Place meat in saucepan with just enough water to cover it, about 4-6 cups. Add spices, onion and celery. Cover pan and simmer about 30 minutes, then add salt, continue simmering until meat is tender, about 45 minutes to 1 hour for veal or lamb and 1-1 1/2 hours for beef heart. Do not let water boil actively. when tender, drain and remove any gristle present. Serve lean meat, cut into 1/4 inch slices.