Stuffed Heart Recipe
Ingredients
| Heart | 3 Pound | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Butter | 2 Tablespoon | |
| 3 1/2 cups dry bread cubes | ||
| Snipped parsley | 1 Tablespoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Salt | 1/8 Teaspoon | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| 2 teaspoons instant beef bouillon granules | ||
| Boiling water | 1 3/4 Cup (16 tbs) | |
| Whole black peppercorns | 3 To taste | |
| Whole Cloves | 2 | |
| Bay Leaf | 1 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
Remove hard portions of heart.
Close silt with short skewers.
Lace string around skewers; tie ends.
Cook celery and onion in butter till tender.
Mix with bread, parsley, thyme, salt, and 1/8 teaspoon pepper.
Toss with wine.
Place heart, pocket end up, in a bowl.
Hill pocket with stuffing.
Cover opening with foil; tie securely.
Place in Dutch oven.
Dissolve bouillon in boiling water; add peppercorns, cloves, and bay leaf.
Pour into Dutch oven.
Cover; simmer till heart is tender, about 2 1/2 hours.
Remove skewers and string.
Remove to hot platter.
Skim fat from juices; add water to make 1 1/2 cups.
Blend 1/2 cup cold water into flour.
Stir into juices; cook and stir till thick.
Season to taste.
Simmer 2 to 3 minutes.
Close silt with short skewers.
Lace string around skewers; tie ends.
Cook celery and onion in butter till tender.
Mix with bread, parsley, thyme, salt, and 1/8 teaspoon pepper.
Toss with wine.
Place heart, pocket end up, in a bowl.
Hill pocket with stuffing.
Cover opening with foil; tie securely.
Place in Dutch oven.
Dissolve bouillon in boiling water; add peppercorns, cloves, and bay leaf.
Pour into Dutch oven.
Cover; simmer till heart is tender, about 2 1/2 hours.
Remove skewers and string.
Remove to hot platter.
Skim fat from juices; add water to make 1 1/2 cups.
Blend 1/2 cup cold water into flour.
Stir into juices; cook and stir till thick.
Season to taste.
Simmer 2 to 3 minutes.
Chef
