417. Calf’s Heart, roasted

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Proceed exactly the same as for ox’s heart, only this being more delicate and smaller requires less time to roast, from half an hour to one hour, depending on the size.
  2. Alternatively, cut them in slices and sauté like the liver above.
  3. Or, by having four for a large dish they may be dressed exactly like the liver (No. 415), but white instead of brown.
  4. Stuff them and sauté white in butter, which depends on a slow fire.
  5. Adding the flour, just give a few turns and add the broth immediately.
  6. Then add the onions and mushrooms, season as described in the liver.
  7. Stew very gently for one hour.
  8. Take out the hearts, skim off the fat, let it be thickish, boil down a little if required.
  9. Prepare two yolks of eggs well beaten, with a quarter of a gill of milk, broth, or water, which pour into the same.
  10. Stir quick for half a minute, add the juice of half a lemon.
  11. Trim the hearts, dish them in a dish with the points upwards, pour the sauce over, and serve.
Original Text
417. Calf’s Heart, roasted.—Proceed exactly the same as for ox’s heart, only this being more delicate and smaller requires less time to roast, from half an hour to one hour, depending on the size; they may also be cut in slices and sautéd like the liver above; or, by having four for a large dish they may be dressed exactly like the liver (No. 415), but white instead of brown; stuff them and sauté white in butter, which depends on a slow fire, and, adding the flour, just give a few turns and add the broth immediately, then the onions and mushrooms, season as described in the liver, stew very gently for one hour, take out the hearts, skim off the fat, let it be thickish, boil down a little if required, prepare two yolks of eggs well beaten, with a quarter of a gill of milk, broth, or water, which pour into the same, stir quick for half a minute, add the juice of half a lemon, trim the hearts, dish them in a dish with the points upwards, pour the sauce over, and serve.
Notes
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