Cookery for every household

Wash the hearts well in cold water, cut them in pieces about an inch square, and wash again. Then put them into a saucepan "with boiling water to cover them, skim when necessary, and simmer slowly until tender with the lid on the pan. Strain when ready and reserve the liquor. Now melt the butter in the saucepan and mix the flour into it, pour in the liquor, which should measure 1 pint, and stir until boiling. Season to taste with pepper and salt, and return the pieces of heart. Cook a few minutes longer, and just before serving stir in the ’yolks of eggs and parsley off the fire. The sauce must not boil after the yolks of eggs have been added. Serve the stew neatly with a border of boiled rice round, and decorate with small sprigs of parsley. Time to cook, 2 hours. Sufficient for 4 or 5 persons. 969. Calf’s Heart, Roasted Prepare and stuff the heart as in Recipe 967, and wrap it up in a piece of greased paper. Roast it in the oven from 1½ to 2 hours, keeping it well basted with dripping. When ready, carefully remove all the paper and place the heart on a hot dish. Pour away most of the dripping from the Calf’s Heart, Boasted roasting tin, add a tea-spoonful of flour to what remains and mix it well in. Then pour on a cupful of stock or gravy and stir over the fire until boiling. Skim well, season to taste, and pour this sauce over the heart. Garnish the dish with rolls of bacon or forcemeat balls and serve very hot. 970. Stewed Veal Kidneys (Rognons de Veau Sautes) 2 veal kidneys. 2 oz. butter or beef dripping. 1 onion. 1 oz. flour. Salt. Pepper. 1 table-sp. sherry. 1 cupful stock or gravy. Juice of ½ lemon. 1 dessert - sp. chopped parsley. A pinch of nutmeg. Croutons of fried bread or pastry. Remove the skin from the kidneys and split them in two. Take out the white nerve from the centre, cut each half into thin slices and toss them in the flour. Melt the fat in a small stewpan, add the onion finely chopped, and cook it for a few minutes until lightly coloured. Then put in the kidney, season with pepper, salt, and a pinch of nutmeg, and stir briskly over the fire until the pieces are all equally coloured. Add the stock and sherry, or other light wine, and stir until boiling. Cook slowly from 15 to 20 minutes, and add the lemon juice and parsley at the last. Serve the stew neatly in a hot dish and garnish with croutons of fried bread or pastry. Note. — A few mushrooms, sliced and cooked with the kidney, will be an improvement. Time to cook, about J hour in all. Sufficient for 4 or 5 persons. 971. Calf’s Liver, Broiled (Foie de Veau, Grill6) Wash the liver and allow it to lie in salt and water for ½ hour. Then dry it well and cut it in thin slices. Brush the pieces over with melted butter or salad oil, season with pepper and salt, and broil 4 or 5 minutes on each side (see Broiling, p. 208). Serve very hot with maitre d’hdtel butter, or with a few slices of broiled or fried bacon. Potato chips or ribbons may be served separately. 972. Calf’s Liver Saute (Foie de Veau Saut6) 1 lb. calf’s liver. 1 table-sp. flour. 1 gill stock or gravy. 1 oz. butter. 1 tea - sp. chopped parsley. 1 gill tinned mushrooms. 1 tea-sp. mushroom ketchup. 1 table-sp. sherry. Pepper. Salt.