Braized Heart

Ingredients

• Wash a calf's heart
• stuff with bread dressing- ½ c bread crumbs
• ⅓ c stock or hot water
• 1 t sage, ground
• 1 T chopped onion
• 1 t chopped red pepper
• 1 t salt
• 2 T flour for every c of liquid

Method

1. 1

   Wash the heart and remove veins and arteries.

2. 2

   Stuff with bread dressing, sew together, sprinkle with salt and pepper, roll in flour, and brown in hot fat.

3. 3

   Place in a baking pan, fill with boiling water, cover, and bake slowly for 2 hours, basting every 15 minutes.

4. 4

   Thicken the liquor with flour mixed to a paste with cold water before serving.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 90. The excerpt below is the record exactly as published.

^ t salt. Preparing the Meal Reheat the oatmeal previously cooked. Make the syrup if not on hand. Stir the buckwheat batter and add the molasses and soda. Heat the griddle and make the coffee. Serve the cereal and begin the baking of the cakes. Monday LUNCHEON OR SUPPER • Lesson 88 WELSH RAREBIT ON CRACKERS BREAD AND BUTTER STEWED PEARS COCOA Welsh Rarebit Melt I T butter, add 2 t cornstarch, and stir until well mixed, then add gradually Y^ c thin cream, stirring con- stantly, and cook 2 m. Add ^ pound mild cheese cut into small pieces, and stir until the cheese is melted. Season with 34 t salt, % t mustard, and a few grains of cayenne. Add the yolk of i &gg beaten slightly, cook 2 m and fold in the stiffly beaten white of the egg. Pour over crackers or toast. Cook in a skillet or chafing dish ; heat slowly after the cheese is added or the rarebit may become stringy. Cocoa Use 3 c milk, i c water, 2 T cocoa, 2 T sugar, i t corn- starch, Y^ t salt, I t vanilla, (p. 13.) 159 160 LESSONS IN COOKING Preparing the Meal Make the cocoa, then the rarebit, and serve the lunch. DINNER Monday Lesson 89 BRAIZED HEART WITH DRESSING BAKED POTATOES CREAMED ONIONS APPLE FARCI AND CREAM Braized Heart Wash a calf's heart and remove the veins, arteries, and clotted blood ; stuff with bread dressing- }i c bread crumbs, 34 c stock or hot water, i t sage, ground, i T chopped onion, 1 t chopped red pepper, and i t salt, and sew together at the top. Sprinkle with salt and pepper, roll in flour and brown in hot fat ; place in a small deep baking pan, fill the pan half full of boiling water, cover closely, and bake slowly 2 h, basting every 15 m. It may be necessary to add more water. Remove the heart from the pan and thicken the liquor with flour mixed to a thin paste with cold water, using 2 T flour for every c of liquid

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