Roasted Bullock Heart
|Beef heart||4 Pound, fat, tubes and fibrous tissues removed (1 Heart)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Suet/60 milliliter butter, softened||2 Ounce, chopped|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh marjoram||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Freshly grated nutmeg||1 Teaspoon|
|Pork fatback||2 Ounce, cut into lardons (Fresh, With The Rind Removed)|
|Red wine||3⁄4 Cup (12 tbs)|
In a bowl, mix the bread crumbs with the suet or butter.
Add the parsley, marjoram, lemon peel, a pinch of nutmeg, salt and pepper and the egg yolk.
Stuff the heart with this mixture, then truss it.
You may, if you wish, lard it with lardons.
Put the heart into an ovenproof dish and roast it in a preheated 450° F. [230° C] oven for five minutes.
Reduce the heat to 375° F. [190° C] and cook it for another 45 minutes.
Pour the wine into the dish and roast the heart for another 10 minutes, or until tender.
Remove the string, slice the heart and lay the slices on a serving dish.
Strain the cooking liquid and serve it as a gravy with the heart.