Calf’s Heart, Boasted
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 383. The excerpt below is the record exactly as published.
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
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