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To stuff a heart, remove the hard parts. Close the slit with metal skewers, then lace and tie with string forming a pocket. For ease of stuffing, place tied heart in small bowl. Fill lightly with stuffing and cover opening with foil; tie in place. From Better Homes and Gardens Meat Cook Book, 1968 ...

“A well-browed, stuffed beef heart surrounded by fresh vegetables is a real treat.” From 250 Ways To Prepare Meat, 1971 ...