Stuffed Veal Heart

Ingredients

• one small onion minced
• a half teaspoon of sage
• pepper
• salt
• enough butter, beef dripping, or lard to moisten the mixture
• two teaspoons of salt
• about a pint of boiling hot stock, gravy or beef dripping

Method

1. 1

   Soak the heart in cold salt water for two hours, then wash it thoroughly.

2. 2

   Put it into a pot of cold water to cover, add salt, cover, and boil for ten minutes.

3. 3

   Remove scum, take out the heart, season cavities, stuff, secure with cross-stitches, place in a baking pan, spread with beef dripping, sprinkle with pepper and salt, pour in stock, and bake for twenty minutes per pound.

4. 4

   Baste frequently and serve hot.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 138. The excerpt below is the record exactly as published.

one small onion minced, a half teaspoon of sage, pepper and salt, and enough butter, beef dripping, or lard to moisten the mixture. Soak the heart in cold salt water for two hours, then wash it thoroughly in cold water. Put it into a pot of cold water, enough to cover it, add two teaspoons of salt, cover, and boil for ten minutes. Remove the scum as it rises; take out the heart, pepper and salt the cavities, put in the stuffing, secure it with cross-stitches, put it into a baking pan, spread it over with beef dripping, and sprinkle it with pepper and salt. Pour into the pan about a pint of boiling hot stock, gravy or beef dripping

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