1 each Beef heart
1 cup Cracker crumbs
1/2 cup *white sauce
1 each Salt & pepper
1 cup Chestnuts, roasted
A Recipe for
Stuffed Beef Heart
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Food Tip |
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| English Saying |
This Recipe for Stuffed Beef Heart is one of thousands in the Recipes-to-go Beef Cookbook.
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If you enjoy this Stuffed Beef Heart Recipe - you should enjoy the recipe collections you can find on the websites below:
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This is a recipe for Stuffed Beef Heart from the recipe cookbook of Recipes-to-go (Beef)
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Herb Tip |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
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 350-F until brown. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Serves: 1
Stuffed Beef Heart Recipe brought to you by Recipes To-Go