Beef Heart and Rice

Tonkcats

1/2 onion, cubed
4 peppercorns
2 whole cloves
2 tsp. salt
1/2 lb. beef heart
1 cup thinly sliced celery
1 cup cubed onion
1 cup rice
1/2 tsp. rosemary
1/2 tsp. thyme
3 slices bacon, crumbled
2 Tbsp. bacon drippings
1 can chicken noodle soup

Cover beef heart with cold water; add onion, peppercorns, cloves and salt.
Bring to rolling boil; cover with lid until fork tender. Let cool in
water. Cut off outer covering of heart. Cut meat into 2-inch cubes
1/2-inch thick. Bring 2 cups water and 2 chicken bouillon cubes to a boil;
add 1 cup rice, stir well and turn down to simmer. Cover; cook for 20
minutes. Don't lift lid. Remove from heat and stir. Saute 2 tablespoons
margarine or butter, until crunchy tender. Add onion and celery to rice
and beef heart. Add rosemary, thyme, bacon and drippings and chicken
noodle soup. Stir, place on low heat for 5 minutes. Serves 8 to 12 people.



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