Categories: Beef main dish

Ingredients

• 1 beef heart
• 1 1/4 cups uncooked rice
• salt and pepper
• 1/2 cup chopped onion
• 3/4 cup seedless raisins, plumped
• 1 tsp. poultry seasoning
• 1 Tbsp. chopped parsley
• 1 egg
• 1 can (no. 2 1/2)tomatoes
• 1 bay leaf
• 2 whole cloves
• thyme (pinch)
• 1/2 cup boiling water
• 1 tsp. Worcestershire sauce

Directions

1. Wash beef heart, remove veins and arteries, then season inside and out with salt and pepper. Set aside.

2. Boil rice in enough water to cover about 10 to 12 minutes, or until half cooked. To rice, add onions raisins, poultry seasoning, parsley, salt and pepper to taste and egg. Mix well.

3. Fill heart lightly with part of rice mixture and sew edges together. Brown on all sides in 1/4 cup bacon drippings or shortening in Dutch oven.

4. Add tomatoes, bay leaf, cloves, thyme and boiling water mixed with Worcestershire. Cover and simmer gently for three hours.

5. Add rice mixture and continue to cook gently for 25 minutes longer. Transfer to heated platter and surround with part of gravy and serve remainder separately.

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