If a stuffed meat is desired, nothing more appetizing can be found than stuffed heart. For this purpose the heart of a young BEEF should be selected in order that a tender dish will result.
After washing the heart and removing the veins and the arteries, make a stuffing like that given for rolled BEEFsteak in Art. 45. Stuff the heart with this Dressing, sprinkle salt and pepper over it, and roll it in flour. Lay several strips of bacon or salt PORK across the top, place in a baking pan, and pour 1 cupful of water into the pan. Cover the pan tight, set it in a hot oven, and bake slowly for 2 or 3 hours, depending on the size of the heart. Add water as the water in the pan evaporates, and baste the heart frequently. When it has baked sufficiently, remove to a platter and serve at once.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)