Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Stewed Heart

• 2 hearts
  2 tablespoons pork fat
  2 tablespoons chopped onion
  3 cups cold water
  salt and pepper
  flour

Wash the hearts (calves’ or lambs’ hearts are the most tender). Sprinkle with salt and pepper and dredge with flour. Sauté in pork fat, adding onion when half sautéd. Cover with water and cook in covered dish in a slow oven for about three hours, adding more water if needed. Arrange hearts on platter, strain gravy over them, and garnish with toast points.