Stewed Calf's Heart

2 calves' hearts 1 bay-leaf Salt and pepper 1/2 lemon

2 tablespoons flour 2 tablespoons butter or other fat

Hearts must be carefully washed and the veins, arteries and clotted blood removed. After washing, place the hearts in a kettle with enough boiling water to cover them, and simmer for one and one-half hours. Remove all the fat, and set aside to cool. When the dish is intended for breakfast, this cooking must be done the day before.

In the morning, cut the heart into small pieces, remove all the cords and artery cases, and use only the lean portions. Place the chopped heart in a saucepan, add the water and bay-leaf, a dusting of salt and pepper, and simmer gently for ten minutes. Rub the flour and butter or other fat together, add them, with sliced lemon, stir thoroughly for five minutes, and serve at once.

Stewed Beef Heart

1 beef heart

Bread Stuffing No. 3, omitting sage

1 tablespoon chopped celery-Flour or corn-starch

Wash the heart well, remove the large veins and arteries from the inside and take out every particle of blood. Add the celery to the stuffing and stuff the cavity of the heart. Tie the heart about with twine, and wrap it in a cloth, sewing the ends together to keep the stuffing in. Place in a small stewpan with the point of the heart down, and nearly cover with water boiling hot. Place the lid on the stew-pan and simmer gently for three hours. When done, there should be about one pint of water in the pan. Remove the cloth and place the heart on a platter. Thicken the liquor in the pan with flour or cornstarch mixed with a little cold water, and season with salt and pepper. Pour the gravy over and around the heart.

Smoked Beef Tongue

1 smoked beef tongue 1 cup Spanish sauce

10 chopped, cooked mushrooms

Scrub the tongue. Soak it in cold water over night, then place it in enough fresh cold water to cover it, and simmer for five hours. Drain, lay in cold water for two or three minutes, remove the skin, trimming the thick end of the tongue neatly, and again place it in hot water for a few minutes. Drain and lay on the serving-dish, and pour over it sauce piquante or Spanish sauce, to which the mushrooms have been added just before serving.

Virginia Beef Tongue

1 beef tongue, fresh

1 cup brown sugar

1 cup stewed cranberries

1/4 cup butter or other fat 1 tablespoon whole cloves 1/2 lemon

Scrub the tongue and simmer it until tender, in water to cover. Remove the skin and trim the root end. Take one cup of the liquor in which the tongue was cooked and add the brown sugar, stewed cranberries, butter or other fat, cloves, and lemon, sliced. Simmer the tongue in this mixture for onefourth hour. Place on a dish with the sauce, garnish with slices of lemon and sprigs of parsley and serve. Tongue may be jellied and served cold.

Brain Rissoles

2 cups brains or

1 whole brain Pie paste or short biscuit dough

2 tablespoons chopped green pepper 1/2 cup thick white sauce 3/4 teaspoon salt

Put the brains into a bowl of cold water, with salt, for thirty minutes. Cover with water and simmer fifteen minutes. Remove fiber and outer membrane. Drain, chop or put through the meat grinder, add seasoning and white sauce. Form into small balls. Roll pie paste or short biscuit dough quite thin. Place the balls on the paste equal distances apart. Place another sheet of paste over all. Stamp out with round cutter or cut them apart and press upper and lower crusts together. Bake in hot oven (450° F.) for fifteen minutes. Brown in deep hot fat or oil (375°- 390° F.) before serving.