Creamed Calf's Heart

Ingredients

• 1 calf heart
• 1 hard boiled egg
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 teaspoon of chopped parsley

Method

1. 1

   Wash and trim the heart; cover with water, and cook until tender.

2. 2

   Let it stand until cool, remove all fat and cut in small pieces.

3. 3

   Put over the fire, and when hot, add butter, flour, and yolk of egg, which have been rubbed to a smooth paste.

4. 4

   Cook until creamy, add parsley and white of egg chopped fine.

5. 5

   Season with salt and pepper and serve.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 56. The excerpt below is the record exactly as published.

Creamed Calf's Heart (Miss Elisa E. Butherford.) 1 calf heart. 1 hard boiled egg. 1 tablespoon of butter. 1 tablespoon of flour. 1 teaspoon of chopped parsley

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