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Heart, Stuffed

Source of Recipe

National Livestock and Meat Board-1940


Recipe Introduction

Serves 6.

List of Ingredients

1 beef or 2 veal hearts
1/2 recipe prune stuffing
2 T flour
2 T fat
1 1/2 C water


Recipe

Wash heart, trim and fill with stuffing. Tie firmly with string. Dredge in flour. Brown in fat and season with salt and pepper. Add water, cover closely and simmer 2 hours or until tender. Thicken liquid with additional flour.

Braised Heart
Reduce water to 1/2 cup. Prepare as above but cook covered, in moderate oven(350 degrees F.) instead of simmering. Allow 1 1/2 to 2 1/2 hours for lamb, pork or veal and 2 1/2 to 3 hours for beef heart. Use onion or sage stuffing with braised heart. Cook vegetables in pan with heart.