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CALF'S HEARTS

(Meats) - (The International Jewish Cook Book)







Remove veins and arteries from the hearts. Stuff with a highly seasoned
bread dressing and sew. Dredge in flour, brown in hot fat, cover with
hot water, and place on the back of the stove or in a hot oven. Cook
slowly for two or three hours. Thicken the liquor with flour and serve
with the hearts.











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