Calf’s Heart, Stewed

Ingredients

• 1 calf’s heart
• 1 oz. flour
• 1 oz. dripping or butter
• & pt. stock
• Juice of | lemon
• Seasoning
• Veal forcemeat
• Chopped parsley

Method

1. 1

   Cleanse the heart, soak in cold water for 1 hour, rinse and dry.

2. 2

   Fill cavities with veal forcemeat and sew up.

3. 3

   Roll in flour, brown in hot dripping or butter, then remove.

4. 4

   Add remaining flour to fat, stir until brown, pour in stock, season, and return heart.

5. 5

   Stew slowly until tender, turning occasionally.

6. 6

   Serve with sauce strained over and garnish with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 382. The excerpt below is the record exactly as published.

Calf’s Heart, Stewed, 1 I calf’s heart. 1 oz. flour. 1 oz. dripping or butter. & pt. stock. Juice of | lemon. Seasoning Veal forcemeat. Chopped parsley

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