Braised Calf’s Heart
From The encyclopædia of practical cookery, 1890
Serves 3
Garnish with Brussels sprouts and potato-balls.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 85. The excerpt below is the record exactly as published.
Calf’s Heart so long as it is stuffed with a savoury stuffing, and roasted, or baked right through. All hearts should be blanched before cooking ; that is, they should be soaked and well washed in water, the hard tubes cut away to their roots, and the heart plunged into scalding water and kept in this over the fire for twenty minutes or more ; then, take it out and plunge it into cold water for a minute, and the heart will be ready to be stuffed. For roasting or baking, no special directions are needed, but the best way to cook a Calf’s Heart is as follows : Braised Calf’s Heart. — Wash the heart, and remove the veins and arteries. Mix some onion-juice and sweet herbs with some biscuit-crumbs ; season with salt and pepper, and bind the ingredients together with a small quantity of warmed butter. Stuff the heart with this mixture, lard it with bacon or salted pork, and dredge it well with salt and flour. Fry an onion in salt-pork fat, or dripping, till nicely browned, then put in the heart and brown that. Put the meat and onion into a braising- Fig. 311. Calf’s Heart. pan, with a bunch of sweet herbs, 1 teaspoonful of salt, and 1 saltspoonful of pepper ; pour in stock or water to half their height
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