Stuffed Beef Heart – 1968

Posted on Aug 27 2012 - 1:32pm by RetroRuth

Stuffed Beef Heart001

To stuff a heart, remove the hard parts. Close the slit with metal skewers, then lace and tie with string forming a pocket.

Stuffed Beef Heart001

For ease of stuffing, place tied heart in small bowl. Fill lightly with stuffing and cover opening with foil; tie in place.

Stuffed Beef Heart001

From Better Homes and Gardens Meat Cook Book, 1968

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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10 Comments so far. Feel free to join this conversation.

  1. Eartha Kitsch August 27, 2012 at 1:46 pm - Reply

    AS IF there aren’t other meats to eat. GAH! You had me afraid that you were getting ready to make that recipe!

  2. Yinzerella August 27, 2012 at 1:57 pm - Reply

    I would make this.

  3. Retrochef August 27, 2012 at 2:25 pm - Reply

    Wow, I must have watched too many horror films… this just looks like a Halloween recipe to me!

  4. Laura August 27, 2012 at 3:28 pm - Reply

    erk. (quietly disappears from table.)

  5. Jo August 27, 2012 at 4:27 pm - Reply

    It’s just meat. What is the difference between this and a steak, really? Heart is wonderful meat, incredibly tender if cooked right. This is going in my “Recipes to try” folder for sure!

  6. Martha K. August 28, 2012 at 12:05 am - Reply

    Please don’t even have a glimmer of a thought about having an organ meat contest.

  7. fifi August 28, 2012 at 6:52 pm - Reply

    blurp, no, I know it is just meat, but ewww.

  8. Berroci December 20, 2012 at 7:31 am - Reply

    It’d be interesting to make a sort of turducken heart, with a quail’s heart inside a chicken heart inside a lamb heart inside a beef heart. I’d at least take a bite out of something like that.

  9. Joyce Campbell August 17, 2014 at 8:55 pm - Reply

    will be making a seared beef heart tonight! Very good.

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