The word spoon derives from an ancient word meaning a chip of wood or horn carved from a larger piece. Wooden spoons were easy to carve and thus inexpensive, making them common throughout history. The Iron Age Celts (C. 250BC) of Britain used them. This is evidenced by an example of a small ladle discovered during archaeological excavations at the Glastonbury Lake Village.
This pickling recipe is a two part process, first you have to cook the heart and then you can pickle it. Cut the heart in four pieces using the chambers of the heart as a guide. Trim the heart of all fat until you have four nice pieces of meat then add the heart to the boiling liquid and simmer for 45 minutes. After the heart is cooked let it cool completely then slice it into strips or chunks, which ever you prefer. for the pickling liquid. 1 1/2 cups of apple cider vinegar.
I put my turkey neck, liver, gizzard and heart in a pan of water, bring to the boil, and turn down the heat to simmer for 30-45 minutes. If you want to get the meat off the neck bone, then cook it for 1 hour to make it nice and tender and to make the bones come apart easily. Hope that helps. Rli R Â· 6 years ago.