Scroll to Top

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 Like this:Like Loading......

From Carnations’ Easy-Does-It Cookbook, 1958 Like this:Like Loading......

%d bloggers like this: