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Stuffed Beef's Heart with Horseradish Sauce

A stuffed beef heart served with a horseradish sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Beef's Heart with Horseradish Sauce

Ingredients

Directions

Prepare

  1. Wash and soak the heart in cold, salted water for 10 minutes.

  2. Stuff the heart with a mixture of minced pork, bread crumbs, parsley, pepper, and lemon peel.

  3. Sew the heart closed with coarse net or tarlatan.

Cook

  1. Place the heart in a saucepan with weak broth and minced onion.

  2. Boil for 2 hours, turning the heart twice and keeping it covered.

Make the sauce and serve

  1. Prepare drawn butter and let it cool slightly.

  2. Whip in the frothed egg whites until stiff, then add grated horseradish and lemon juice.

  3. Remove the cloth from the heart and place it on a hot dish.

  4. Strain the gravy, thicken with browned flour, and pour over the heart.

  5. Serve with the horseradish sauce.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef heart
Forms the main body of the dish and is cooked tender by long gentle boiling.
Egg whites
Whipped to stiff froth, they lighten the sauce and give it an airy texture.
Drawn butter
Provides richness and fat, giving the sauce a smooth, silky body.
Fat salt pork
Adds fat and moisture to the stuffing so it does not dry out during cooking.
Bread crumbs
Absorb liquid and bind the stuffing so it holds together when sliced.
Browned flour
Thickens the strained gravy, giving it body and a deeper, toasted flavour.

The step that matters

Whip the egg whites until stiff. Egg whites must be whipped to stiff peaks and folded in gently while the butter is still warm enough to blend; if overworked they deflate, and the sauce loses its light texture.

Swap the lemon

How well each one fits the dish's main ingredients (beef, pork, bread, parsley, pepper, onion, butter):

  1. Avocadofits about as well
  2. Lemonthe original
  3. Limefits less well
  4. Mangofits less well

Fit is the average pairing score against beef, pork, bread, parsley, pepper, onion, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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