From the General Foods Cook Book, published 1932.
Hearts With Grape Nuts
2 veal or lamb hearts
1 t. salt
2 T. Grape-nuts, finely crushed
2 T. flour
¼ t. pepper
2 T. butter or other fat
4 large onions, sliced
2 whole cloves
¼ cup celery, finely chopped
Few drops Tabasco
“Wash hearts thoroughly. Remove veins and arteries. Simmer in salted water until tender (about 30 minutes). Combine Grape-nuts, flour, salt and pepper. When hearts are cold, cut in ¼ inch slices and roll each slice in Grape-nuts mixture, coating well. Melt butter in iron skillet, add onions, cover, and simmer until tender. Add cloves, celery, Tabasco, meat, and enough stock in which hearts were cooked to half cover. Continue cooking, covered, until meat is tender (about 1 hour). Serves 4.”
8 comments:
Hmmm. Different. Crushed grape-nuts does make a nice coating for stove-top frying or oven frying. I actually like heart, but have only had it pan fried (like chicken fried steak) or cut up in stew/soup or gravy.
I like turkey heart cooked and chopped up as part of pan gravy...but that whole "removing the arteries" thing kind of put me off.
Effete product of our namby-pamby modern society that I am.
Luckily, I've never had to actually prepare a heart for cooking. Yep, a product of modern society. :)
eeewwww! Love the postcard, would never ever eat the receipe....
Maybe better for Valentine's Day?
Depending on whether your Valentine moonlights as Bluebeard.
Depending on whether your Valentine moonlights as Bluebeard.
Sounds delicious to me! I served my husband sliced beef heart and parsnip patties once. I thought it was delicious, he hated both. The only place I can get hearts of anything now is the Asian supermarket. They sell everything but the hair. Right now in my fridge, I have a platter of pigs feet and a pot of jelly from the cooking. Every day I scoop out a ball of jelly for the doggy which he rolls around the yard and snacks on. The pigs feet will be brushed with BBQ sauce and broiled. YUM.
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