393. Ox Heart

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
for stuffing
for frying
for sauce
for serving
Instructions (27)
Roasting Method
  1. Put the ox heart into lukewarm water for one hour to disgorge.
  2. Wipe it well with a cloth.
  3. Stuff the interior with a highly-seasoned veal stuffing.
  4. Tie it up in paper.
  5. Pass a small spit through the sides.
  6. Set it before a good fire for about two hours to roast.
  7. Keep it well basted during roasting.
  8. When done, take off the paper.
  9. Serve with any sharp sauce or a little plain gravy.
  10. Note: Two hours is sufficient for a large heart; smaller hearts require less time.
Frying Method
  1. Cut the ox heart into slices half an inch thick.
  2. Dip each piece in flour.
  3. Dip each floured piece in egg, then bread-crumb them.
  4. Put four spoonfuls of oil in the frying-pan.
  5. Lay part of the pieces in the pan and sauté until a nice color.
  6. Keep the sautéed pieces hot in a dish.
  7. Sauté the remainder of the pieces.
  8. When all pieces are done, pour off part of the oil from the pan.
  9. Put a teaspoonful of flour in the pan, mixing it with the remaining oil and gravy.
  10. Pour in a gill of water.
  11. Season with a little pepper and salt.
  12. Add four spoonfuls of the vinegar from piccalilly.
  13. Add a little of the pickle, finely chopped.
  14. Boil the sauce for one minute.
  15. Pour the sauce over the fried heart pieces.
  16. Serve very hot.
  17. This dish can also be served with a little plain gravy and broiled bacon.
Original Text
393. Ox Heart.—This dish, although not very recherché, is a good family one, and remarkable for its cheapness. Put it into lukewarm water one hour to disgorge, then wipe it well with a cloth, and stuff the interior with a highly-seasoned veal stuffing, tie it up in paper, and pass a small spit through the sides, set it before a good fire for about two hours to roast, keeping it well basted; when done, take off the paper, and serve with any sharp sauce, or a little plain gravy. Two hours would be sufficient to roast a large heart; but if smaller, of course less time in proportion would be required. I have also stuffed a heart with sage and onion, and even ventured the apple sauce: both succeeded admirably. I remember, when in business, upon one occasion, having a few friends pop in unexpectedly about luncheon-time upon a Saturday (which is a day I always contrived to keep my larder as short as possible), and having nothing but a heart as a meal to give them, I immediately gave orders to the cook to cut it into slices half an inch thick, dip each piece in flour, and afterwards egg and bread-crumb them, then to put four spoonfuls of oil in the frying-pan, lay part of the pieces in, and sauté of a nice color, then to keep them hot in a dish and sauté the remainder; and when all done, to pour off part of the oil, put a teaspoonful of flour in the pan, mixing it with the remaining oil and gravy, then pouring in a gill of water, season with a little pepper and salt, four spoonfuls of the vinegar from piccalilly, and a little of the pickle finely chopped; boil the whole a minute, pour over the heart, and serve very hot. It pleased very much, and I have since had some with a little plain gravy, and broiled bacon: in both instances it was very good.
Notes
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