Stuffed Calf's Heart Recipe ingredients

To prepare this Stuffed Calf's Heart Recipe, first soak 2 hearts in cold water for fifteen minutes to draw the blood out of the veins and arteries; remove as many of these as can be done without cutting the heart. Make a stuffing of 1 cupful of cracker or bread crumbs, and 2 tablespoonfuls of butter seasoned with salt, pepper, a little onion juice, and a teaspoonful of powdered mixed sweet herbs, or a teaspoonful of minced parsley and a teaspoonful of kitchen bouquet. Moisten sufficiently with hot water; fill the cavities with the dressing, tie or skewer the opening to keep the dressing in, put them in a stewing-pan with just enough hot water to cover, and cook slowly for an hour or more-until very tender. Serve either hot or cold.

The Same--Baked

Prepare the hearts as in the preceding recipe, and lard them with strip of salt pork or bacon, or lay thin slices of bacon over the top and skewer them into place with wooden toothpicks.

Put them in a baking-pan with a cupful of hot water; cover closely, and bake from one to two hours, basting often. If there is more of the stuffing than will go in the cavities, spread it over them. When done, add to the liquor in the pan a tablespoonful each of butter and flour rubbed smoothly together, add 2 or 3 tablespoonfuls of tomato catsup, or half a cupful of strained tomato pulp. Stir all smoothly together, let it boil up, and pour over the hearts.

A good stuffing for calf's or beef heart is made by taking a link of nice sausage, mixing it with an equal quantity of bread crumbs, adding a scant half cupful of strained tomato pulp, and, if necessary, a little hot water, to moisten.