| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Penndutch, Beef | 1 | Servings |
INGREDIENTS
| 1 | Beef heart | |
| 1 | c | Cracker crumbs |
| 1/2 | c | *white sauce |
| Salt & pepper | ||
| 1 | c | Chestnuts, roasted |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: The half has never been told”