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.
Calf’s Heart Stuffed
Wash the heart, stuff-with Cracker Stuffing. Sew. Arrange one half cup each of onions and carrots in the bottom of a baking dish, place the heart on this bed. Sprinkle with salt and pepper, dredge with flour, and bake two hours. Baste often with pork fat. Remove from pan and make a brown gravy, using three tablespoons of the fat from the pan, adding three tablespoons flour and one and one half cups boiling water. Serve gravy around heart.
Liver Loaf
- 1 calf’s liver
½ cup bread crumbs
½ teaspoon salt
1 teaspoon Kitchen Bouquet
1 tablespoon vinegar
4 slices salt pork chopped
2 tablespoons chopped onion
1 cup water or stock
few grains of cayenne
few gratings of nutmeg
Wash the liver and chop, cook in boiling water five minutes, drain, add bread crumbs and chop, add remaining ingredients, and press into bread pan. Cover, and bake one hour in slow oven.
Nut Loaf
- 2 cups soft bread crumbs
1 cup milk
2 cups chopped nuts
½ teaspoon salt
1 egg
1 teaspoon Kitchen Bouquet
⅛ teaspoon pepper
1 tablespoon butter or bacon fat
Soak the crumbs in milk until soft, add remaining ingredients. Pour into bread pan, baste with water, butter, or pork fat, and bake one hour. Serve hot or cold with [Tomato Sauce].