You may not expect any thing particularly good as a relish from so
common an article as a beef’s heart, but I often think there is more
credit due to a person for producing a choice relish from what is
considered an inferior base, than in spoiling an expensive natural
production in the attempt to improve it. In this case I fear not to
give satisfaction. The expense is really trifling, and the trouble
reducible to a pleasure. Get a fine ox heart, with plenty of fat on
it, hang it up a dry room, but not in an air current, for a week; then
empty the cavities of the clotted blood, cut out the deaf ears as low
down internally as your knife will reach, cut open a communication
between the upper cavities and the lower ones, but on no account
penetrate through the outside bark of the heart. Tie good string round
and about it, so that the meat may be hung in various ways when needed,
and rub it well for a quarter of an hour with the following:
West India molasses ¼ lb.
Strong vinegar ½ pint
Eschalots, minced 2 oz.
simmered for twenty minutes and let go cold. Hang up the heart point
downwards, and fill the holes with the mixture. Rub it daily for a
week, keeping the cavities filled. Then boil up the pickle, adding
Jamaica pepper, ground 1½ oz.
Garlic, minced 1 oz.
Bay salt 3 oz.
Black pepper, ground 1 oz.
and for another week rub the heart daily and keep the holes filled.
Then boil up again, adding
Bay leaves, in powder 1 oz.
Laurel leaves, shred ½ oz.
Bay salt 4 oz.
Water 1 quart
and rub with this once. Take down the meat and let it lie on its broad
end in a deep dish, and baste it every morning for a week longer. Then
take it up, wipe it dry and hang it in a current of air for twenty-four
hours, and then rub it twice daily for a week with
Pure olive oil ½ pint
Salpetre, in powder ¾ oz.
Bay salt, in powder 2 oz.
Now wipe it dry again, put it in a deep pot, tie paper over, and bake
it in a slow oven until done enough. When cold cut it open lengthwise,
select all the tender parts, pick them well from strings and films,
and, cutting it into dice, pound it in a mortar into a nice smooth
pulpy consistence. Consider now that it may be required to be kept, and
if it needs salt add some, but unless you are in favour of any peculiar
taste, I think we shall need no addition. Press the meat into pots and
jars, cover with clarified butter, and tie paper over. If kept three
months, or twelve months, I am pretty sure of your approbation.