Hearts

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Hearts include:

  • Oxheart is tough and requires long, moist cooking, or parboiling before a long, slow roasting.
  • Calves' Hearts and Lambs' Hearts are more tender. Both types are suitable for stuffing.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.