Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

veal. Just before taking up pour out a cupful of gravy, skim off the fat and thicken with browned flour, add a great spoonful of tomato catsup, and simmer until you are ready to dish the meat. Pour then into a boat. Roast calves’ hearts You will need two hearts for a dish of moderate size. Wash them thoroughly, leaving in salt and water for an hour, to draw out the blood. Run a slender, keen knife from the large end of each heart straight to the center, turning it around several times to make a central hole for the forcemeat stuffing. Make this of cracker crumbs highly seasoned with onion juice, salt and pepper, thyme or marjoram. Moisten with melted butter, or use hot water and a little fat pork or bacon finely chopped. Sew the opening together, and thrust in several lardoons of salt pork. Dredge with salt, pepper and flour. Fry one sliced onion in dripping in a frying-pan. Put in the heart and brown it lightly all over. Pour in stock to cover it—barely—add a bay leaf, two slices of carrot and one teaspoonful of salt. Cover the pan and cook in a moderate oven about two hours, or until very tender. [Illustration: ROAST BEEF VEAL CHOPS AND SPINACH MOCK PIGEONS BOILED CALF’S HEAD VEAL AND BEEF] When done remove the strings, put the hearts upon a hot dish, and thicken the gravy with browned flour. Add lemon juice and other seasoning if needed. Strain over the hearts. Garnish with Parisian potatoes alternately with small tomatoes, pared and baked. Pour melted butter and minced parsley over potatoes and tomatoes. Larded liver Wash a calf’s or lamb’s liver, lard it with narrow strips of salt pork, and put it into a covered roaster. Pour over the liver a pint of cold beef stock and cover the pan closely. Set in a moderate oven and cook an hour and a half. Transfer the liver to a deep dish and put the pan containing the gravy on the top of the range. Thicken the gravy with a heaping tablespoonful