recipes 4u
Stuffed Calves's Hearts
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Serves 4
* 2 calves' hearts
* Stuffing
* Butter
* ½ cup water
* 1/3 cup butter
* ¾ cup celery -- chopped
* 3 tablespoons chopped parsley
* 2 tablespoons minced onions
* 1 quart bread crumbs
* ½ teaspoon salt
* ¼ teaspoon white pepper
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Wash the hearts, slit to the center cavities.
Remove gristle and blood vessels.
Fill the cavities with stuffing.
Sew up the slits.
Brown well in butter.
Place in a baking pan, add the water and cover.
Bake in a preheated 300º oven 1½ hours or until tender.
Make a gravy, using the juices in the baking pan as a starter, to serve over the hearts.
STUFFING
Melt butter in a skillet, add celery, parsley and onion.
Cook until onion bits are transparent.
Add to the bread crumbs with the seasonings.
Combine thoroughly with a few quick strokes of the mixing spoon.
Fill cavities of the hearts.
NOTE : A beef heart may be prepared the same way but must be cooked 4 hours. |
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