Parsley Hearts Of Beef
|Beef heart||6 Pound (2 Hearts, 3 Pound Each)|
|Chopped parsley||2 Cup (32 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs) (About)|
|Water/Beef bouillon||1 Cup (16 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Currant jelly||1⁄2 Cup (8 tbs)|
Cut hearts into halves lengthwise.
Carefully remove fat, arteries, veins, blood, and sinews.
Wash thoroughly and dry.
Cream 6 tablespoons butter.
Work in parsley.
Stuff hearts with parsley mixture.
Sew hearts together.
Roll in flour.
Melt 6 tablespoons butter.
Brown hearts on all sides in hot butter.
Add salt and enough water to cover half the hearts.
Simmer, covered, for 3 hours, turning occasionally.
Remove hearts when tender.
Cut into medium-size slices and keep hot.
Add or remove enough water to make 2 cups.
Stir in 3 tablespoons flour blended with cream until smooth.
Cook over low heat, stirring constantly, until thick and smooth.
Stir in currant juice.
Serve sauce over heart slices.
Serve with sugar-browned potatoes and vegetables, or pickled beets, or pickled cucumbers.
Makes 6 to 8 servings.