Stuffed Heart with Oyster Dressing

Ingredients

• four are sufficient
• one tablespoon of boiling butter
• one tablespoon of flour
• one teacup of oyster-juice
• two teacups of cracker crumbs
• a pinch of thyme
• cayenne pepper
• half a teaspoon of salt
• one dozen chopped oysters

Method

1. 1

   Remove muscle from hearts and boil in salted water for one hour.

2. 2

   For dressing, melt butter, add flour, then onion, and brown.

3. 3

   Add oyster juice and cracker crumbs, season, and cook until dry.

4. 4

   Stuff hearts with dressing, place in a baking pan, dust with flour, and top with bacon.

5. 5

   Bake for fifteen minutes, basting with tomato juice.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 57. The excerpt below is the record exactly as published.

Stuffed Heart with Oyster Dressing — Lamb Hearts and Livers — Kidney Stew— Kidney Stew with Cream Gravy — Kid- neys ^ la Terrapin— Baked Calf's Liver — Liver Balls — Fried Calf's Liver — Fried Calf's Liver and Bacon— Liver Rissoles — To Choose and Prepare Sweetbreads — Creamed Sweetbreads — Sweetbreads Fried — Sweetbreads with Oysters^Sweetbreads with Tomatoes — Sweetbreads Stewed — Tripe Fricassee, an Italian Dish — Tripe Fricassee, a Philadelphia Dish — Fried Tripe CALF'S BRAIN CROQUETTES BOIL two pounds of veal until tender. Let it cool in its broth, aiid have as little broth as possible. Chop the veal fine. Put two sets of calf's brains in cold water to stand for one hour. Then drain carefully and take off all the skin and stringy part. Put them in hot water to boil, and boil until nice and firm. When partly cool chop them fine, and add to the veal. Make into oblong croquettes. Have one egg beaten, with one tablespoon of cold water. Roll soda crackers fine. Season the cracker with salt and red pepper carefully. Dip the croquettes in the egg, and roll them in the rolled cracker. Get all the croquettes ready before frying. Fry in hot fat a nice brown, and use just enough lard to prevent them sticking. CALF'S BRAINS FRIED Brains should be well soaked in water, to remove the blood. Afterward cut in small pieces the size of an oyster, and fry in butter till well done. They make a delicate and choice dish. CALF'S BRAINS PICKLED After the brains are soaked cut them in pieces and gently boil them in milk twenty minutes. Strain off the milk and 102 THE HOME COOK BOOK pour over them delicately sour vinegar. They taste much like pickled oysters. STEWED CALF'S BRAINS Lay the brains in cold water for a short time and take off the skin. This done, put the brains in a granite stewpan, cover with cold water, and set on the back of the stove. Add a piece of onion the size of a nutmeg, and stew slowly until tender. When done pour off the water and leave out the onion. Now cover the brains with milk, season with red pepper and salt to taste, and stew fifteen minutes longer. Mash together a dessertspoon of butter and a dessertspoon of flour, add this to the milk, and stir while boiling slowly until it thickens. Lastly grate in this a very little nutmeg and two sprigs of chopped parsley. / CALF'S FOOT JELLY The quantities here given are small, but you can easily double or quadruple them. Take a calf's foot, have it split in two and the bone cracked in several places so that the juices will easily cook out. Souse it freely in cold water, and set it over the fire in a pot of cold water — about a quart and three-quarters. Cover well, and bring to boil very slowly in order to draw the sweetness from the bone. When it boils skim and set where it will sleepily bubble and simmer for three or four hours. Take from the fire, pour through a colander, and set to cool. When cold take off the fat which rises to the top, and any coarse sediment at the bottom, heat in a porcelain saucepan, and add the grated yellow of half a lemon, the juice of the lemon, a small blade of mace, a short stick of cinnamon, and a cup of sugar. If you wish their flavor, add also a little ginger and a clove, but the jelly is as well without them. Lastly stir in the beaten white of an egg, cook together gently six or seven minutes, and strain twice through a jelly bag. Pour into molds or into small glasses from which the jelly may be eaten. Cool thoroughly, and serve. CALF'S HEAD, HEART 103 STEWED CALF'S HEAD Have the butcher prepare the head for use. When it comes to you, wash it thoroughly and remove the brains, which may be cooked separately according to the directions following or may be included in the stew }ou are about to make. Put the head in a pot, cover it with cold water, take off the scum that rises as the meat heats, and boil it gently for one or two hours, until it is tender. Take it from the fire, let it cool, and carefully take out all the bones. Put back all the meat in a pot or stewpan, add the brains if you wish to stew them, add also a little salt and cayenne pepper, and the liquor in which it was boiled, and let it stew slowly for an hour. You may serve the meat without further addi- tions, merely thickening the gravy with a little flour or corn- starch if it seems thin. If, however, }ou wish to make the meat a little less simple, add half an hour before serving a pint of mushroom buttons. If you do not have the mushrooms, a handful of finely minced sage is a pleasant addition. Or if you prefer capers or green nasturtium seed pickled, they also are good. Forcemeat balls are also an agreeable accompaniment to meat of the calf's head. STUFFED HEART WITK OYSTER DRESSING A NEW ORLEANS DISH Use veal or lambs' hearts ; four are sufficient. Remove the muscle from the centre of each heart. Boil them in salted water for one hour. To make the dressing: In a sauce- pan have one tablespoon of boiling butter. Add a tablespoon of flour, and when browned one minced onion, allowing it to brown slightly. Add one teacup of oyster- juice and two teacups of cracker crumbs. Season with a pinch of thyme, some cayenne pepper, and half a teaspoon of salt. Stir con- stantly to prevent burning. Last of all add one dozen chopped oysters

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