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Ox Heart

Ox heart stuffed with seasoned veal and roasted, served with sauce or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Ox Heart

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare and roast

  1. Soak the ox heart in lukewarm water for 1 hour to remove impurities.

  2. Wipe the heart with a cloth and stuff it with the veal stuffing.

  3. Tie the heart in paper and insert a small spit through the sides.

  4. Roast the heart in front of a good fire for about 2 hours, basting frequently.

  5. Remove the paper and serve the heart with a sharp sauce or plain gravy.

Fry the slices

  1. Slice the heart into ½-inch thick pieces for a quick meal.

  2. Dip each piece in flour.

  3. Dip each floured piece in egg.

  4. Coat each egg-coated piece with breadcrumbs.

  5. Heat 4 tablespoons of oil in a frying pan.

  6. Sauté the breadcrumb-coated pieces until golden.

  7. Keep the cooked pieces warm in a dish while sautéing the remaining pieces.

  8. Pour off excess oil from the pan.

  9. Add 1 teaspoon of flour to the pan and mix.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox heart
The main meat, whose dense muscle becomes firm and meaty when roasted or sliced.
Veal stuffing
Adds moisture and savoury flavour inside the heart as it roasts.
Oil
Conducts heat in the pan and helps the breadcrumb coating turn golden.
Flour
Dry first coating that helps the egg and breadcrumbs stick to the meat.

The step that matters

Sauté the breadcrumb-coated pieces until golden. Breadcrumbs brown through Maillard reactions and caramelisation, which need steady heat. Too much heat burns the crumbs before the meat warms through, while crowding the pan makes the pieces steam and stay pale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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