Calf’s Heart Stuffed
Wash heart; fill with chicken stuffing; sprinkle with salt and pepper; dredge with flour. Place on rack in dripping pan and cook in hot oven from two to three hours, basting while cooking, with beef stock, pork fat, hot water, or butter.
Serve with [Tomato Sauce] or on a bed of boiled onions.
Haricot of Ox Tails
Cut three ox tails in four-inch pieces; add one half cup carrot, one half cup onion, and four tablespoons butter. Cook ten minutes; add four tablespoons flour and four cups water or stock. Cook one hour; season with salt and pepper. Serve vegetables in the center and ox tails around the edge; garnish with potato balls and parsley.
Salmi of Game
Cut the meat from cold cooked game. Break the bones and cover with cold water. Sauté two tablespoons onions in four tablespoons butter and brown; add one tablespoon Worcestershire Sauce and four cups of the liquor in which the bones have been cooked. Season with salt and pepper, color a delicate brown with Kitchen Bouquet, add two cups cold game, simmer ten minutes.
Serve on slices of fried bread and garnish with a potato border and parsley.
Curry of Game
Prepare the same as [Salmi of Game], adding one tablespoon curry powder. Serve in rice border.