Heart with Fruit Stuffing is a dish which is as simple as it is economical. Serve it with creamed potatoes, carrots and peas.
2 oz. dried prunes, soaked overnight, drained, stoned and chopped large cooking apple, peeled, cored and chopped
1 oz. cooked rice
2 oz. walnuts, chopped
½ teaspoon salt
½ teaspoon pepper grated rind of
1 tablespoon melted butter
1 calf’s heart (about
2 lb.), washed, prepared and soaked
10 fl. oz.
½ cups beef stock
1 oz. beurre manie
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a large mixing bowl, combine the prunes, apple, rice, walnuts, salt, pepper, lemon rind and melted butter, mixing them thoroughly together with a wooden spoon.
With a sharp knife, enlarge the cavities of the hearts by cutting away the inner divisions.
Spoon the stuffing into the cavities.
Place the heart upside-down in a baking tin, so that the stuffing is against the bottom of the tin. Pour over the stock and cover the baking tin with aluminium foil. Place it in the oven and bake for 1.5 to 2 hours, basting frequently with the juices in the tin.
Remove the baking tin from the oven and, with tongs, take out the heart and place it on a warmed serving dish. Keep it warm while you make the sauce.
Pour the juices from the baking tin into a small saucepan and bring them to the boil over moderate heat. Add the beurre manie, a little at a time, stirring constantly with a wooden spoon. Simmer the sauce for 2 minutes or until it is smooth and thick. Pour the sauce over the heart and serve immediately.