Beef Heart Casserole
|Beef heart, fat, tubes||4 Pound, fibrous tissue removed (1 Piece)|
|Tripe||1 Pound, rinsed and sliced into strips|
|Calfs foot||1 , cleaned, rinsed, split and blanched|
|Salt pork with rind removed||1⁄2 Pound, thinly sliced, half the slices cut into lardons|
|Onion||1 Large, stuck with 3 whole cloves|
|Garlic||1 Clove (5 gm), finely chopped|
|Thyme sprig||1 Small|
|Black peppercorns||2 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
|Dry white wine||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
With a sharp-pointed knife, make slits in the outer surfaces of the heart, and lard it with the salt-pork lardons.
Place the heart in a heavy 5-to-6-quart [5-to-6-liter] casserole and add the onion, garlic, thyme, bay leaves, peppercorns, salt, nutmeg, and the tripe and the calf s foot.
Cover the ingredients with the salt-pork slices.
Press the ingredients down.
Pour in equal quantities of white wine and water so that the liquid covers the ingredients.
Cover the casserole, seal it with a flour paste and bake in a 250° F. [130° C] oven for seven to eight hours, or until the meats are tender.