1 ea Beef heart 1 c Cracker crumbs 1/2 c *white sauce 1 x Salt & pepper 1 c Chestnuts, roasted 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.
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Beef Heart Fried according to a Special recipe in nature! The Best Donar
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MeatEater's How to Clean a Heart 101
At MeatEater, we get more questions about venison hearts than almost any other wild game cookery. And truthfully, the heart is perhaps the tastiest piece of an animal and not at all difficult to clean or cook. In this video, Steven Rinella and Danielle Prewett from Wild & Whole walk through step-by-step how to clean a heart. ----------------
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Stuffed Beef Heart
Organ Meat Recipe - Stuffed Beef Heart
Organ meat, or Variety Meat, became popular (I'm using the word popular loosely) during WWII. Better Homes and Gardens was still trying to get home makers to use Variety Meat in their meal planning in 1968.
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