Ox-heart Stuffed
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Soak the heart in warm water for 3 hours.
Remove the lobes.
Stuff the inside with veal stuffing.
Sew it closed.
Place greased paper over the heart.
Roast and serve
Roast it at 400°F (200°C) for 2 hours, basting frequently.
Serve with rich gravy and currant jelly.
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
What each ingredient does
- Heart
- Forms the main body of the dish and is the meat that becomes tender during slow roasting.
- Veal stuffing
- Fills the cavity, adding moisture and flavor to the meat as it cooks.
- Rich gravy
- Adds moisture and savory flavor to the finished dish when served.
The step that matters
Roast it at 400°F (200°C) for 2 hours, basting frequently.. Frequent basting keeps the surface moist so the heart does not dry out during long roasting. Covering it with greased paper helps limit surface drying.
“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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