Baked Beef Heart

Baked Heart
No Heart

What do you think about Baked Beef Heart?  If you read my first page about Vintage Recipes, you might recall that I mentioned there were a few recipes that grossed me out.  I thought it might be fun to post one.  I promise, I have never even tried to do this recipe.  I just threw it in here for information purposes of a time gone by.  Things like heart and kidneys and liver were once considered rare treats.

So many of these recipes came from a time when people didn’t waste anything.  People grew their own vegetables and butchered their own meat.  Most people didn’t have freezers, so they had to store their meat in rented lockers at a local Butcher Shop.  I remember eating meat that was canned as well, meaning they would cut it up it chunks, put it in jars with a bit of salt and pressure cook it.  That’s not such a bad idea, though.  I did my own variation of that once.  Roast beef was on sale at the time, so I bought about six and cooked them all in the pressure cooker with carrots and onions.  Then I put the cooked meat in jars and pressure cooked them again.  Canned meat.  It comes in handy for unexpected company or those days when you just don’t want to cook.  But that’s another category, for another post.  I digress.


  • 1 beef heart cut in to halves
  • 2 cups bread crumbs
  • 1 egg
  • 1 T butter
  • 1/2 c. chopped onion
  • a pinch of each: salt, pepper, sage.

Combine bread crumbs, eggs, butter, onion and spices.  Use the stuffing to fill each half of the heart.  Bake at 350 for about 30 minutes or until the center is no longer red.

In the photo, they tied the two halves back together.  Like I said, I have never even tried this, but it seems to me, that if you left them apart, it would be much easier to tell if it is done.  Also, I might point out that when eating organs, they get tough when they are overcooked.  So that would also be something to consider.


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