d)
fP (Continued from page 8)
Beef Brisket with Horse-radish Sauce
to prepare: 20 min. . to cook: about 3 hrs.
1 6- to 7-!b. point of beef brisket (froth)
4Vi teaspoons seasoned salt
4 to S tablespoons flour y x
cop chill sauco
Vi cwp catsup
I 3 -ox. ar prepared horse-radish
1 cop boiling wator
1. Sprinkle the beef with the seasoned salt. Coat
evenly with flour. Set meat on a rack in a roaster.
' 2. Roast at 450F 30 min.
3. Mix the chili sauce, catsup, and horse-radish to
gether in a bowl. Remove pan from oven and spoon
chili-sauce mixture over meat. Pour water -into
bottom of pan. Cover.
4. Reduce oven temperature to 350 F. Return
meat to oven and continue cooking about 3 hrs.,
or until meat is tender. If desired, thicken cooking
liquid for gravy. 10 to 12 servings
Glazed Stuffed Beef Heart
to prepare: 30 min.
to cook: about 3 hrs.
1 3- to JVi-lb. boof heart
Va cup buttor or margarine
Va cup finely choppod onion
1 qt. soft broad crumbs
1 tablespoon minced parsley
1 teaspoon poultry seasoning
Va teaspoon salt
Few grains black pepper
3 tablespoons fat
1 cup finely chopped onion
3 cups hot water
3 cups quick beef broth (use 3 beef bouillon
cubes to 3 cups hot water)
2 teaspoons salt
1 teaspoon celery salt ,
Va teaspoon black pepper
1 teaspoon marjoram
Vi cup red currant elly, broken In small pieces
1 tablespoon water
1. Cut arteries, veins, and any hard parts from
beef heart. Wash and set aside to drain.
2.. Heat Vt cup butter in a skillet. Add cup
chopped onion and cook until onion is soft, occa
sionally moving and turning with a spoon. Add
contents of skillet to a large bowl containing a
mixture of the bread crumbs, parsley, poultry sea
soning, teaspoon salt, and few grains pepper.
Mix lightly until thoroughly blended. Stuff heart
with the mixture. Fasten with skewers. Set aside.
3. Heat fat in a Dutch oven. Add 1 cup onion and
cook until onion is soft. Remove onion and set
aside.
4. Put beef heart into the Dutch oven; brown
lightly on all' sides. Add water, beef broth, salt,
celery salt, pepper, and the onion to Dutch oven.
Bring liquid rapidly to boiling; reduce heat, cover
and simmer IVi to 3 hrs., or until heart is tender.
5. About 15 min. before end of cooking time, add
marjoram.
6. Heat jelly and water together over hot water
until jelly is melted; stir occasionally.
7. Remove heart from liquid. Strain and reserve
cooking liquid for gravy. Brush beef heart with
the jelly to glaze. Serve with the gravy.
About 8 servings
For Gravy Measure 3 cups of the reserved cook- .
ing liquid. Heat Mj cup butter or margarine in
the Dutch oven. Blend in cup flour. Heat until
mixture bubbles and flour is lightly browned. Re
move from heat and stir in the reserved cooking
liquid and 2 teaspoons lemon juice. Return to
heat Bring rapidly to boiling, stirring constantly,
and cook until mixture thickens; cook 1 to 2 min.
longer.
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