1 calf’s or lamb’s liver
1 calf’s heart
1 knuckle of veal
Water to cover (about 2 qts.)
¹⁄₃ cup onion
¹⁄₃ cup turnip
¹⁄₃ cup celery
4 cloves
1 teaspoon peppercorns
2 teaspoons salt
1 bay leaf
4 yolks of hard-cooked eggs
¹⁄₂ lemon
Madeira wine
Wash the meat, cover it with cold water in a cooker-pail. Let it stand
in a cold place while the vegetables are being prepared. Wash the
vegetables and cut them in small pieces. Put them and the seasonings
with the meat, bring all to a boil, and boil it for ten minutes. Put it
into a cooker for nine hours or more. Strain it, and add to it one
cupful of the heart and liver meat cut into small dice. Pour it into a
tureen in which the lemon and the egg yolks, cut in quarters, have been
placed. Add Madeira wine to taste. The remaining heart and liver may be
used for stew or hash.
Serves ten or eleven persons.