Fricassee of Calf's Heart

Ingredients

• half a calf's heart
• 2 shalots
• 1 onion
• a bay leaf
• a sprig of parsley
• a tablespoonful of flour
• a teaspoonful of salt
• a pinch of pepper
• some carefully boiled rice

Method

1. 1

   Soak the 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 the shalots, onion, bay leaf, and parsley.

2. 2

   Boil for an hour, thicken the liquor with flour, add salt, and a pinch of pepper.

3. 3

   Arrange the rice neatly round a dish, put the fricassee in the middle, sprinkle over it a dessertspoonful of chopped parsley, and serve.

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.

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

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