Mock Goose (beef heart) - Testing

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.