Entree of Calves' Hearts

Ingredients

• Two calves' hearts
• some veal stuffing
• 1 quart of stock
• 2 onions
• 1 rasher of bacon
• 1 bay leaf
• 1 small blade of mace
• 1 sprig of parsley
• salt and pepper

Method

1. 1

   Soak the hearts one hour in salt water.

2. 2

   Take them out, and stuff the cavity where they have been cleaned with the veal stuffing, put them into a saucepan, with the stock, onions, bacon, bay leaf, mace, parsley, salt and pepper, stew gently for four hours.

3. 3

   Take up, cut in slices, and dish in a circle with tomatoes or spinach in the centre.

4. 4

   Strain and thicken the stock, and pour round.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 25. The excerpt below is the record exactly as published.

a sprig of parsley. When it is soft and has absorbed all the stock, remove the onions and mace, add to it the gravy, season well with salt and pepper, cut the liver, which has been stewed, into small pieces, and mix all together, serve piled high on a dish, with slices of tomatoes or fried croutes round. Fricassee of Calf s Heart. Soak half a calf s heart for one hour in cold water, then wash well to remove all the blood, cut it into small pieces, putting aside all the sinew and gristle, throw the pieces into a saucepan, cover with boiling water, add 2 shalots, 1 onion, a bay leaf, and a sprig of pardey. &ycch&sc ^ri&s *»t an MISS CAMERON'S COOKERY BOOK. 67 hour, thicken the liquor with a tablespoonful of flour, add a teaspoonful of salt, and a pinch of pepper. Have ready some carefully boiled rice. Arrange it neatly round a dish, put the fricassee in the middle, sprinkle over it a dessertspoonful of chopped parsley, and serve. L / Entree of Calves' Hearts. Two calves' hearts, some veal stuffing (see Recipe). Soak the hearts one hour in salt water. Take them out, and stuff the cavity where they have been cleaned with the veal stuff- m g> put them into a saucepan, with 1 quart of stock, 2 onions, 1 rasher of bacon, a bay leaf, 1 small blade of mace, a sprig of parsley, salt and pepper, stew gently four hours. Take up, cut in slices, and dish in a circle with tomatoes or spinach in the centre. Strain and thicken the stock, and pour round. N.B. — When nicely prepared, this makes a delicious dish* Ox Palates. Keep the palates for some hours in warm salt and water, rubbing them now and again ; then rinse them thoroughly, and put them on in cold water, which must be allowed to heat slowly, but on no account to boil. When the water is quite hot, scrape off the thick horny skin there is on the palates — this cannot be done if the water is once allowed to boiL Next put the palates in with a sliced carrot, half a turnip, an onion stuck with a clove or two, a bay leaf,

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