Dorothy Hartley pg. 80-1
"To make this tough meat tender, it takes a couple of days
and very slow cooking, so prepare well in advance."
0 - I would like to Frankenstein this recipe with modern versions and eventually with a French flair.
1 beef heart
2 tsps salt
2 whole
onions, peeled and trimmed
1 bay leaf
7
peppercorns
1 Tbsp wine
vinegar
Beef fat
from the braising
?
breadcrumbs
? 1 Tbsp
sage
? salt and
pepper
? broth
Flour
Bacon
Sausages
Potatoes
Apple sauce
Two to three days before cooking wash the heart well and
remove the arteries if it hasn’t been done by your butcher. Dilute the salt in
a bowl of water and submerge the heart. Let it soak for at least a half hour.
In a pot, place the heart along with the onions, a bay leaf
and the peppercorns, cover with water and add the wine vinegar. Over very low
heat (a slow cooker on low for example), cover and cook slowly overnight for at
least 24 hours (this does not have to be consecutive; you can let it cool and cook
it again the same way the following night).
After the last night of cooking, allow it to cool completely
in its broth.
Mix together breadcrumbs, fat, sage, salt and pepper and
stuff the heart. Sew it up to seal it.
Dredge heavily in flour. Lay in a roasting pan with bacon
draped over it. Arrange the potatoes around (and maybe the sausages?).
Roast in a ?? oven for ??.
Serve with apple sauce.
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