Baked Calf's Heart

Ingredients

• the heart
• forcemeat of chopped veal
• bread-crumbs
• herbs
• onion
• yolk of egg

Method

1. 1

   Wash and fill the heart with forcemeat.

2. 2

   Tie in oiled paper and bake for 1.5 hours, basting often.

3. 3

   Remove paper, sprinkle with flour, brown, and serve with spinach or potatoes.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 34. The excerpt below is the record exactly as published.

bread-crumbs, moistened with milk, the yolk of an egg and the beaten whites of two, and enough milk to make into a paste. Stir and season and pour into a buttered mould. Steam it like a custard for an hour, and serve with a sauce. MINUTEN FLEISCH. (Germany.) Slice I J^ pounds of tender veal very thin ; cut into 4-inch squares and season to taste. Put in a pan with ^ cup of claret, and, when well steeped, take out, dip in flour, and lay in a buttered pan with some parsley, half a cup of consomme, and the juice of a lemon. Bake 40 minutes, or until tender, and serve with the sauce around. GOULASCH. (Hungary.) Boil and cut into bits the meat of a calPs head. Fry it with an onion in butter, add salt and pa- prika, I pint of brown stock or sauce, and 12 balls cut from potatoes and fried in butter, also 1 2 onions cooked in butter till brown. Arrange the meat in centre and the vegetables around. 94 With a Saucepan over the Sea POERKOELL. (Hungary.) This is another national dish of the country. Cut into 2-inch squares 2 pounds of veal from the shin. Add half as much of the tenderloin of fresh pork, and fry both with an onion, some herbs, and a little paprika. Cover with 3 cups of bouillon and cook i hour. Serve with a vegetable border. PUCHERO. (National dish of Spain.) Put 2 pounds beef with a pig's foot, the liver of a chicken, cut up, 3 cups of dried peas soaked over- night, I quart of water, some herbs, and an onion. Do not cut the meat and pork. Cook, covered, for 2 hours. Add 2 leeks, a carrot, and a head of lettuce, a slice of squash or pumpkin cut into shreds, and 6 small sausages or balls made of sausage meat. Cook I hour longer, arrange the meat neatly with the vegetables, etc., around, strain the gravy, and pour it over. Serve with a border of toast. PUNSKI. (Russia.) Chop and fry i onion ; add the meat of a sliced fillet of veal ; fry it, season it, and let it cool. Chop it fine with the yolks of 3 hard-boiled eggs and a little parsley, thicken it to a paste with some good broth. Roll out very thin some fine pastry dough, cut into circles, and by putting two together, fill 95 With a Saucepan over the Sea with the meat. Let it rise a little, brush with the yolk of an egg, and bake until brown. Serve on a dish with a good sauce. MINESTRONE. (Italy.) Chop 2 ounces bacon ; add a slice of ham, a cabbage, shredded, 2 cups of string beans, 4 table- spoonfuls of celery cut into dice, as much peas, asparagus tips, and a cup of stewed tomatoes. Then add 2 quarts of broth, i pound of rice, and some sliced Bologna sausage. Cook for i hour; add a cup of grated Parmesan cheese and serve hot. This is a national dish. LEICESTERSHIRE MEDLEY. (England.) Line a dish with some good pie-crust; bake it until a light brown. Cut up i pound each of roast beef, bacon, and cored apples. Fill in alternate layers, seasoning with salt, pepper, and powdered ginger, and when it is full, a pint of ale, or enough to moisten all. Put on a lid of the dough and bake in a moderate oven 2 hours. Serve hot or cold. LANCASHIRE HOT-POT. (England.) Take 2/4 pounds of choice mutton, in chops, from the neck, 4 mutton kidneys, 20 oysters, 4 onions, sliced, and 3 pounds of potatoes. Slice 96 With a Saucepan over the Sea the potatoes and kidneys, and arrange all in alter- nate layers in a deep dish, seasoning with herbs, salt, and pepper. Put a layer of potatoes on top, and moisten with oyster juice. Bake in a slow oven until the top is crisp. Cover at first with a pie plate to keep in the steam, cooking about 3^ hours. JACOBIN'S POTTAGE. This is a particularly tempting dish, popular in the old convents in France before the Revolution. Chop the meat of a cold turkey fine; add 2 ounces of grated Parmesan cheese, salt, pepper, and nutmeg. Make four or five slices of toast, put in the bottom of a dish, and add i cup stock, then the chopped meat and a sprinkling of crumbs. Bake i hour, add lemon juice on top. ENGLISH HAGGIS. Haggis is peculiar to Scotland, but few people outside of that country care for it as originally made, — from the intestines, lungs, and stomach of a sheep, — so the English version is given, as likely to be popular when once it is tried. Weigh and chop the tongue, liver, and kidneys of a sheep, then add half their weight in fat bacon, minced fine, 2 slices of stale bread in crumbs, 2 anchovies, pounded, a spoonful of lemon juice and 7 97 With a Saucepan over the Sea the grated rind, pepper, salt, and two eggs, beaten. Stir well, pour into a mould, steam it for 2 hours and turn out. Serve hot, with a sauce, if desired. BAKED CALF'S HEART. (England.) This is a very old dish and called usually, ** Love in Disguise." Wash the heart well, wipe it, and fill it with a forcemeat of chopped veal, bread- crumbs, herbs, onion, seasoning, and yolk of egg

Cook this with the app: pantry check, scaling, and the assistant.