Calf's Heart Stuffed, Madeira Sauce

The hearts soaked and the veins cut away, put in boiling water and simmered for ten minutes, then refreshed in cold water, taken up and wiped dry, the cavity made and filled with a poultry stuffing, crust of bread tied over the opening to keep the stuffing in, roasted and basted with gravy till done; served split in halves, dressing side up, with Madeira sauce poured around and garnished with croutons.

Calf's Heart Stuffed And Braised

Prepare, and stuffed as above, but the opening covered and tied with a slice of salt pork; arranged in a sautoir with slices of carrot, onions, parsley, bay leaves and whole cloves, moistened with stock, braised and basted till tender, taken up, the braise strained, skimmed and added to a Madeira sauce, reduced to a half glaze; the heart served cut in halves with some of the glaze poured round the edges, and garnished with Parisienne potatoes.

Calf's Heart Larded, Sauce Anda-Louse

The top of the heart larded with strips of seasoned larding pork, then prepared and stuffed, arranged in a sautoir and braised as in the preceding receipe; served, the whole heart, point upwards with Andalusian sauce poured over, and garnished at the ends with a macedoine of vegetables.