| 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
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