OCR Text |
Show Calf's Heart. Merely wash off the blood. One could by soaking extract all the flavor from the heart. Stuff it with veal forcemeat stuffing or a common stuffing. stuf-fing. Tie a buttered paper over the mouth of the heart to keep the stuffing stuf-fing in place. Put it into a small baking pan with a little hot water, pepper and salt. Bake nearly two hours, basting it very frequently. When done thicken the gravy with flour, strain, skin and season it and pour it on the dish around heart. Garnish Gar-nish the plate with onions, first boiled until nearly done, then seasoned with pepper, salt and a little butter and browned in oven. |