Title: Stuffed Beef Heart
Categories: Penn Beef
Yield: 1 Servings
| 1 | | Beef heart |
| 1/2 | c | *white sauce |
| 1 | c | Chestnuts, roasted |
| 1 | c | Cracker crumbs |
| | | Salt & pepper |
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.