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.

CALF'S HEAD STEWED. CALF'S LIVER À LA BOURGEOISE facebooktwittergoogle_plusredditpinterestlinkedinmail