Method: Wash and remove gristle and some of the "heavy" fat from an ox heart. Stuff with breadcrumb seasoning. Place in covered dish and add a little water, chicken cube, wine (red or white as you have it) OR a dash of vinegar and salt. Cook in a slow oven for 6-8 hours. Any leftover stuffing can be included in the gravy. Thicken gravy with a little cornflour and serve on a bed of rice. Celery cream sauce and beans go well with this.
Source: contributed by M. Clarke in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).
Source: contributed by M. Clarke in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).
