If people generally knew how nice a calf’s heart is, if properly cooked,
the butchers would never charge so little as ten cents for it. In
France, the calf’s heart and kidneys are considered great delicacies.
In America they are often thrown away.
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Merely wash off the blood. One could, by soaking, extract all the flavor
from the heart. Stuff it with a veal force-meat stuffing, or a common
stuffing, often used for turkeys, of bread-crumbs, onion, a little thyme
or sage, egg, pepper, and salt. Tie a buttered paper over the mouth of
the heart to keep the stuffing in place. Put it into a small baking-pan
with a little hot water, pepper, and salt. Bake nearly two hours,
basting it very frequently. When done, thicken the gravy with flour;
strain, skim, and season it, and pour it on the dish around the heart.
Garnish the plate with onions, first boiled until nearly done, then
seasoned with pepper, salt, and a little butter, and browned in the
oven.