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Our holdings include hundreds of glass and film negatives/transparencies that we've scanned ourselves; in addition, many other photos on this site were extracted from reference images (high-resolution tiffs) in the Library of Congress research archive. (To query the database click here.) They are adjusted, restored and reworked by your webmaster in accordance with his aesthetic sensibilities before being downsized and turned into the jpegs you see here. All of these images (including "derivative works") are protected by copyright laws of the United States and other jurisdictions and may not be sold, reproduced or otherwise used for commercial purposes without permission.

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Hearts on Fryer: 1942

Hearts on Fryer: 1942

October 1942. "'Share The Meat' recipes. Braised stuffed heart. Brown the hearts on all sides in fat, then place in a covered baking dish or casserole. Add a half of cup of water, cover closely and cook until tender in a very moderate oven (about 300 degrees Fahrenheit). Calf hearts require about one and a half hours, beef hearts will require much longer -- four to five hours to cook till tender." Photo by Ann Rosener for the Office of War Information. View full size.

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Hearty meal

During a leaner time at home, Mom once made stuffed beef heart. She stuffed it with rice and onions. It smelled wonderful, though I regret that (unusual for me who will try most anything) I wouldn't eat the meat. I did eat the stuffing and it was amazing. I eat chicken heart and love Haggis, so why I wouldn't eat it, I don't know.

She also made tongue, once. I live tongue but drew the line at the lolling great thing on the table. If she had cut it up so it looked less "tonguey", I might have tried it.

Heart stew

My (now-ex)husband was in school for so many years that I cooked all kinds of things that most women of my generation had never even seen, including beef heart. I wasn't fond of cutting the large arteries out of the heart but, other than that, it was fine. I usually made stew, but sometimes I made teriyaki or chop suey.

Yes please

Beef hearts are usually about the size of half of a football. Best prepared in a pressure cooker. Guess I'm strange, I love the organ meat. Can't wait to cook my Thanksgiving turkey, the best part is the bag of giblets!

Have a Heart

Special dinner on Valentine's Day?

Much better

Pickled, with tongue.

Not for me

My ex-wife made a birthday dinner for me one year using an old beef heart from one of her father's dairy cows and a crock pot. Twas the beginning of the end.

Best Way to Enjoy Heart

One word: Anticuchos. Cubed, marinated in chilis (the hottest you can find) garlic, oil and vinegar. Skewer and grill. Best street food ever.

The way to a man's heart

Being from Louisiana we are no strangers to offal. Hearts are notoriously hard to cook. We usually grind them up if we use them. That said, those hearts look fairly appetizing. Wonder what they stuffed them with? Chicken gizzards more than likely.

Mmmm, good!

That's heart healthy cooking.

SHORPY OLD PHOTO ARCHIVE | History in HD is a vintage photo archive featuring thousands of high-definition images from the 1850s to 1960s. (Available as fine-art prints from the Shorpy Archive.) The site is named after Shorpy Higginbotham, a teenage coal miner who lived 100 years ago.

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