- 2 calves' hearts
- ½ cup water
Wash the hearts, slit to the center cavities. Remove gristle and blood vessels. Fill the cavities with stuffing. Sew up the slits. Brown well in butter.
- 1/3 cup butter
- ¾ cup celery -- chopped
- 3 tablespoons chopped parsley
- 2 tablespoons minced onions
- 1 quart bread crumbs
- ½ teaspoon salt
- ¼ teaspoon white pepper
Place in a baking pan, add the water and cover. Bake in a preheated 300° oven 1½ hours or until tender. Make a gravy, using the juices in the baking pan as a starter, to serve over the hearts.
Melt butter in a skillet, add celery, parsley and onion. Cook until onion bits are transparent. Add to the bread crumbs with the seasonings. Combine thoroughly with a few quick strokes of the mixing spoon. Fill cavities of the hearts.
NOTES : A beef heart may be prepared the same way but must be cooked 4 hours.