Braised Stuffed Heart
|Beef heart||3 Pound|
|Soft fresh bread crumbs||2 Cup (32 tbs)|
|Chopped celery||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Melted butter/Melted margarine||2 Tablespoon|
|Egg||1 , well beaten|
|Water||1⁄2 Cup (8 tbs)|
1. Wash the heart in warm water, split in half lengthwise, remove veins and arteries. Rinse in running cold water, drain and dry on paper towels. Sprinkle half of the salt over the cut surface of the heart.
2. Mix the bread crumbs with the rest of the salt, sage, pepper, chopped onion and celery, melted butter or margarine, and the well-beaten egg. Spread this stuffing over the inside surface of the heart, roll it up and tie it or sew it together.
3. Place in a saucepan. Add 1/2 cup of boiling water. Cover the pan and simmer 3 to 3 1/4 hours or until the heart is tender when pierced with a fork. Remove the heart to a warmed serving plate, take off the string binding it or cut the stitches which sewed it together and slice it.