Yield: 4 Servings
|1 cup||Fine bread crumbs|
|1||Stock of celery, chopped|
|4 tablespoons||Melted butter|
|1||Small onion, chopped|
|Flour, salt and pepper for dredging.|
Wipe heart with a damp cloth, soak overnight in salted water, then drain.
Mix stuffing ingredients in order given.
Drain the heart, hollow out the top and stuff with the sage dressing, then close the opening.
Dredge heart in flour, salt and pepper.
Dot with butter or dripping.
Place in a covered roaster and bake in a 325 degree oven until done, about 3 hours, basting occasionally.
*from _Northern Cookbook_ edited by Eleanor Ellis. Information Canada, Ottawa 1973. (out of print)
typos by Bert Christensen