Stuffed Beef Heart Recipe




Stuffed Beef Heart Ingredients

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

 

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'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)



Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




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This is a recipe for Stuffed Beef Heart from the recipe cookbook of Recipes-to-go (Beef)


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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Stuffed Beef Heart

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Stuffed Beef Heart Directions

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

 

 

 

 

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