Tender Steaks Of Beef Heart

[Welland Telegraph December 23, 1941]

By Betsy Newman

Here’s a suggestion: If you like tender steak but the old budget simply won’t let you buy it, buy a beef heart, cut and cook in the manner suggested below. It makes a good substitute.

Today’s Menu
Beef Heart Steaks
Mashed Potatoes
Fried Onions    Celery
Apple Crisp    Coffee or Tea

Beef Heart Steaks
Beef Heart
Salted Flour

Cut fresh beef heart into slices 3/8 to 1/2 inch thick. If outside rind looks tough, cut it off, then pound as for steak, dip in salted flour and fry or broil as you would steak. Serve smothered with onions.

Apple Crisp
2 cups of sliced apples
1/2 teaspoon of cinnamon
1/2 cup of water
7/8 cup of sugar
1/2 cup of shortening
3/4 cup of flour
1/4 teaspoon of salt

Wash, pare, core and slice apples, put in greased baking dish. Add cinnamon, water and 1/2 cup of sugar. Mix remaining sugar with shortening and flour until mixture is crumbly. Sprinkle mixture over apples and bake in a moderate oven (375 deg F) for about 1 hour. Serve hot with cream, hard sauce or ice cream as topping.