Country Style Heart (Pork or Veal)
Recipe No. 342 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Meat · Pork
Recipe No. 342 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Increase hearts to 45 pounds in recipe for stuffed and braised hearts. Increase salt to 6 ounces (12 mess kit spoons) and pepper to ½ ounce (2 mess kit spoons). Dredge hearts in flour. Cook until brown on all sides in hot fat. Add small amount of water. Cover tightly. Braise in slow oven (300° F.) 1½ to 2 hours or until tender. Remove hearts and prepare gravy (recipe No. 511) to serve over meat.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 342, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.