Stuffed Calves Heart
From The Abingdon war-food book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 6. The excerpt below is the record exactly as published.
Stuffed Calves Heart Wash the heart, remove veins, arteries, and clotted blood. Stuff with dressing of bread crumbs and chopped celery and sew. Sprinkle with salt and pepper and place in deep baking dish; surround with small potatoes, onions, 36 ABINGDON WAR-FOOD BOOK carrots, and Yi cup of rice.
Cook this with the app: pantry check, scaling, and the assistant.