Stuffed Hearts with Vegetables

Ingredients

• Clean and wash calves’ hearts
• one and one-half cups brown stock
• butter
• Salt
• Pepper
• Roll six common crackers
• two stalks celery finely chopped
• one sprig parsley
• two teaspoons finely chopped onion
• one slice turnip, cut in small pieces
• a bit of bay leaf
• ten peppercorns

Method

1. 1

   Stuff and skewer hearts, season, and sauté in pork fat with vegetables.

2. 2

   Bake in stock for 1.5 hours, basting.

3. 3

   Serve with cooked carrots and turnips.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.

StuFFeD HEARTS WITH VEGETABLES. PoTAToEs A LA GOLDENROD. ALMOND PuppINe. WHIPPED CREAM. ASSORTED FRUIT. Family Dinners. 79 BROILED FISH. Mackerel, bluefish, cod and haddock are split and broiled whole; removing head and tail, or not, as de- sired. Salmon, halibut and swordfish are cut in slices for broiling. Smelts are broiled whole without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in a well greased broiler. Whole fish should be broiled first on flesh side, then turned and broiled on skin side long enough to brown and crisp skin. Slices of fish should be turned often during broil- ing. Remove to hot serving dish, spread with softened butter, and garnish with parsley and lemon. COLE SLAW IN CABBAGE SHELL. Remove the outside leaves from a small, solid, white cabbage, and cut off stalk close to leaves. Cut out centre and with a sharp knife shred finely. Let stand one hour in cold water, drain, and wring in double cheese cloth. Moisten with dressing and refill cabbage shell. Arrange on a folded napkin and garnish with parsley. COLE SLAW DRESSING. 1 teaspoon mustard Few grains cayenne 1 teaspoon salt 1 teaspoon melted butter 2 teaspoons flour Yolk 1 egg 4 teaspoon sugar 3 cup hot vinegar $ cup heavy cream Mix ingredients in order given. Cook over hot water, stirring constantly until mixture thickens. Strain and cool. 80 What to Have for Dinner. STUFFED HEARTS WITH VEGETABLES. Clean and wash calves’ hearts, stuff, skewer into shape and lard upper surface. Sprinkle with salt and pepper, dredge with flour and sauté in pork fat, tried out with one stalk celery, two sprigs parsley, four slices carrot cut in pieces, one slice turnip, cut in small pieces, a bit of bay leaf, two cloves and ten peppercorns. When hearts are well browned remove to deep earthen or gran- iteware dish, add one and one-half cups brown stock, cover closely, and bake in a slow oven one and one-half hours, basting every twenty minutes. Remove to hot platter and surround with carrots and turnips cut in thin strips, cooked until tender in boiling, salted water, drained and seasoned with butter, salt and pepper. STUFFING. Roll six common crackers, and add a two-inch cube fat salt pork finely chopped, two stalks celery finely chopped, with one sprig parsley, and two teaspoons finely chopped onion

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