Stewed Heart
This breakfast dish is cheap and delicious.
Small hearts are used in its making. One calf's heart will be enough for four persons. Wash the hearts, place them in a kettle with enough boiling water to cover them, and let them cook slowly for one and one-half hours; then take them from the fire, remove all the fat, and set aside to cool. When the dish is intended for breakfast, this boiling must obviously be done the day before. In the morning cut the hearts into small pieces, removing all the cords and artery cases, and using only the lean portions. To one heart which will make about one and one-half cups of meat when cut) allow the following: One-half teacup of water; one bay leaf; one teaspoon of butter; one tablespoon of flour; three slices of lemon; salt and pepper to taste. Place the chopped heart in a graniteware stewpan, add the water and bay leaf and a dusting of salt and pepper, and stew gently for ten minutes. Rub the flour and butter together, add them with the lemon, stir thoroughly for five minutes, and serve at once.
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