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Baked Beef or Veal Heart

A baked heart of beef or veal, soaked, boiled, stuffed with dressing, and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and chicken match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Baked Beef or Veal Heart

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Thoroughly wash and clean the heart, removing the valves and all blood.

  2. Soak the heart overnight in salt water.

  3. Wash the heart with fresh water, then boil for 2 hours.

Stuff and bake

  1. Remove the heart and stuff it with dressing.

  2. Bake at 350°F (175°C) for 45 minutes.

Serve

  1. Make a nice gravy and serve.

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. Beef + chickentop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Beef or veal heart
Forms the main body of the dish, becoming tender through long boiling and baking.
Dressing
Fills the cavity, adding moisture and flavour as the heart bakes.
Gravy
Adds moisture and savoury flavour to the finished, dry-textured meat.

The step that matters

Boil for 2 hours after washing. Heart is a dense, tough muscle. Long moist-heat cooking breaks down its connective tissue, so it becomes tender before baking. Cutting the boil short leaves the meat chewy.

“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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