Reference > Farmer's Cookbook > BEEF > Calf’s Heart
  Calves’ Tongues, Sauce Piquante Stuffed Hearts with Vegetables  
CONTENTS · BIBLIOGRAPHIC RECORD

Calf’s Heart

Wash a calf’s heart, remove veins, arteries, and clotted blood. Stuff (using half quantity of Fish Stuffing I on page 164, seasoned highly with sage) and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small, deep baking-pan, half cover it with boiling water, cover closely, and bake slowly two hours, basting every fifteen minutes. It may be necessary to add more water. Remove heart from pan, and thicken the liquor with flour diluted with a small quantity of cold water. Season with salt and pepper, and pour around the heart before serving.


CONTENTS · BIBLIOGRAPHIC RECORD
  Calves’ Tongues, Sauce Piquante Stuffed Hearts with Vegetables  
 
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