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Pennsylvania Dutch Stuffed Beef Heart

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“Thrifty farmers used everything at butchering time. Nowadays, you can order heart from your butcher or meat man. Long slow simmering yields a tender, delicious meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
5hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak heart in cold water one hour.
  2. Wash thoroughly and remove large arteries and veins.
  3. Combine remaining ingredients and fill heart.
  4. Tie securely with cooking twine.
  5. Cover with boiling water and simmer for three hours or until meat is tender.
  6. Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
  7. Bake at 350°F until golden brown.
  8. Carve crosswise in 1/2 inch slices.

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