Stuffed Hearts

Ingredients

• 1 small onion, minced
• 1 tablespoon bread crumbs
• 1 tablespoon melted fat
• 1/4 teaspoon sage
• salt
• pepper
• a dash of cayenne

Method

1. 1

   For each heart, mix onion, bread crumbs, melted fat, sage, salt, pepper, and cayenne.

2. 2

   Stuff heart, sew up opening, and brown in fat.

3. 3

   Stew in very little water with a carrot and onion until tender.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 37. The excerpt below is the record exactly as published.

SALT AND PEPPER 4 TABLESPOONS FLOUR 3 TABLESPOONS BUTTER OR 1 WHOLE ONION MARGARINE 2 CLOVES I ONION CHOPPED 2 CARROTS, QUARTERED 3 EGG YOLKS HERB BOUQUET }4 CUP EVAPORATED MILK JUICE OF I LEMON SWELL PICKINGS 71 Have butcher clean feet well; wash them; put in cold water; blanch by bringing to boiling point. Place in deep kettle, iron preferred. Work 2 tablespoons flour smooth with a little water, stir into the hot water and pour over the feet. Add onion stuck with cloves, carrots, herb bouquet consisting of sprig of thyme, parsley, celery and bayleaf; add vinegar and pepper. Salt is added during cooking. Partially cover kettle and simmer 5-6 hours. The sheeps* feet are done when the middle bones may be detached easily. Melt butter in another kettle, lightly brown the chopped onion, add 2 table- spoons flour, stir together, then add nearly all of the cooking liquor, stirring all smooth. Beat egg yolks with milk, add, stirring con- stantly, and take from the fire before egg can curdle. Lift feet one at a time from the kettle, remove and discard center bones; drop feet into sauce, sprinkling in the lemon juice. Serve at once in a deep hot dish. The test of a good cook is the ability to take food materials that less competent cooks reject in favor of prime parts easier to do and make them into succulent dishes by skilful, intelligent preparation. This practice has brought distinction to both thrifty French cooks and poverty stricken Negroes, who have had to take the tougher, rejected meats and make them into dishes fully as delicious as those of a ritzy chef who has everything at hand. STEWED LAMB'S TAILS Trim the tails; line a stewpan with slices of bacon, carrots, and onions. Put in the tails, with one clove of garlic and an herb bou- quet — that is, a sprig of thyme, two sprigs of parsley and a bay leaf, tied together. Season with a clove and peppercorns; put the stewpan over the fire for 10 minutes, then pour in i pint of boiling water and 2 pints of vinegar. Simmer until done, salting while cooking. Take the tails out, strain the liquor they have cooked in and boil it until almost reduced to a glaze. Then put the tails back in and warm them up again. Prepare a puree of spinach or a mess of greens such as beets, turnip or poke, pile it in the center of a hot dish, arrange the tails around it, and pour their sauce over all. These are a real delicacy, as are the tails of all animals, from pigs to oxen. The bit of tail our canny packing houses leave on a leg of 72 MOST-FOR-YOUR-MONEY COOK BOOK lamb is a delicious morsel if it is well protected by a thick covering of paper to keep it from drying out while the rest of the leg is roast- ing. And those who have dined on the broad fat tails of Turkish sheep, so prized that centuries of careful breeding have been de- voted to producing them, always come back for more. HAVE A HEART! Pig*s and lamb's hearts are good just cut up and stewed with vegetables and herb seasonings. There should be a browned flour gravy. Or they may be stuffed as follows: For each heart: i small onion, minced, i tablespoons bread crumbs, i tablespoon melted fat, j^ teaspoon sage, salt, pepper, and a dash of cayenne

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