Calf’s Heart, Stewed

Ingredients

• 1 pint of liquor
• pepper
• salt
• the yolks of eggs
• parsley
• boiled rice

Method

1. 1

   Pour in the liquor and stir until boiling.

2. 2

   Season to taste with pepper and salt, and return the pieces of heart.

3. 3

   Cook a few minutes longer, and just before serving stir in the yolks of eggs and parsley off the fire.

4. 4

   The sauce must not boil after the yolks have been added.

5. 5

   Serve the stew neatly with a border of boiled rice round, and decorate with small sprigs of parsley.

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.

the yolks of eggs have been added. Serve the stew neatly with a border of boiled rice round, and decorate with small sprigs of parsley. Time to cook, 2 hours. Sufficient for 4 or 5 persons. 969. Calf’s Heart, Roasted Prepare and stuff the heart as in Recipe 967, and wap it up in a piece of greased paper. Roast it in the oven from 1J to 2 hours, keeping it well basted with dripping. When ready, carefully remove all the paper and place the heart on a hot dish. Pour away most of the dripping from the 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 and serve very hot. 970. Stewed Veal Kidneys (Rognons de Veau Sautes) 2 veal kidneys. 2 oz. butter or beef dripping. 1 onion. 1 oz. flour. Salt. Pepper. 1 table-sp. sherry. 1 cupful stock or gravy. Juice of h lemon. 1 dessert - sp. chopped parsley

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