Stuffed Hearts with Vegetables

Ingredients

• three calves' hearts
• small strips of salt pork
• salt
• pepper
• two cups Brown Stock
• three slices of stale bread
• new carrots
• turnips

Method

1. 1

   Clean and stuff hearts, skewer into shape, brown in hot Cottolene with vegetables.

2. 2

   Transfer to a baking dish, add stock, cover, and cook slowly for about two hours, basting frequently.

3. 3

   Serve with bread rings and vegetables.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 45. The excerpt below is the record exactly as published.

Stuffed Hearts with Vegetables Potato Puff ,^ Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee ^ ^ WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boil- ing consomme. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) •^"^^ S2 Sunday Dinners loi Fourth Sunday cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. STUFFED HEARTS WITH VEGETABLES Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four sHces carrot, one blade celery cut fine, two sprays parsley, two small bits bay leaf, three cloves and one-half teaspoon peppercorns. When hearts are richly browned, remove to Dutch oven, casserole or deep baking dish. Add two cups Brown Stock, cover closely and cook slowly in the Qven until tender (about two hours), basting six times while cooking. Cut three slices of stale bread one-third inch thick, shape with large round cutter; with a small cutter remove centers to form rings: brush with melted butter and brown delicately in the oven. Ar- range them on hot serving platter, set a heart in each ring and sur- round with new carrots and turnips

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