MEATS
BAKED BEEF HEART
Take out the strings from the inside. Some cut the heart open, but I prefer to leave it whole. Wash it well; rub the inside with salt and pepper. Fill it with a stuffing made of bread and butter moistened with a little water. Season with salt and pepper, and if liked a sprig of thyme made fine. Sew up the opening as well as you can by drawing cords across. Rub the outside with salt and pepper, put on some bits of butter, then dredge flour over it, and set on a trivet or muffin rings in a dripping pan. Put a pint of water to baste with, then roast in a hot oven. Turn and baste frequently. The time to roast depends on the size of the heart. When done take it up. Cut a lemon in thick slices, put in the pan with a bit of butter dredged in a teaspoonful of flour. Let it brown, then add a small teacupful of boiling water. Stir it smooth and serve in a gravy tureen.
Sister Susie M. Brallier, Johnstown, Pa.
|
