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Pennsylvania Dutch Stuffed Beef Heart

1 beef heart
1 cup cracker, finely crushed
1 cup chestnuts, roasted and chopped
12 cup medium white sauce (White Sauce (Cheesy or Not) Medium Sauce or your own recipe)
salt and pepper


Soak heart in cold water one hour. Wash thoroughly and remove large arteries and veins. Combine remaining ingredients and fill heart. Tie securely with cooking twine. Cover with boiling water and simmer for three hours or until meat is tender. Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper. Bake at 350F until golden brown. Carve crosswise in 1/2 inch slices.

Source: www.food.com