Braized Heart With Dressing

Baked Potatoes Creamed Onions

Apple Farci And Cream

Braized Heart

Wash a calf's heart and remove the veins, arteries, and clotted blood; stuff with bread dressing 3/4 c bread crumbs, 1/4 c stock or hot water, 1 t sage, ground, 1 T chopped onion, 1 t chopped red pepper, and 1 t salt, and sew together at the top. Sprinkle with salt and pepper, roll in flour and brown in hot fat; place in a small deep baking pan, fill the pan half full of boiling water, cover closely, and bake slowly 2 h, basting every 15 m. It may be necessary to add more water. Remove the heart from the pan and thicken the liquor with flour mixed to a thin paste with cold water, using 2 T flour for every c of liquid. Season with salt and pepper and pour around the heart before serving.

Creamed Onions

Remove the outer skins from 6 good sized onions and boil until tender, about 1 h. Cover with 1 1/2 c medium white sauce (3 T butter, 3 T flour, p. 38), and serve.

Apple Farci

Wash and core 4 good sized apples, Jonathan preferred. With a vegetable scoop or a teaspoon remove several pieces from the sides of each apple, taking care, however, that the cavity so made does not extend to the core.

Put 4 figs, 8 dates, 1/4 c raisins, 1/4 c nut meats, and the pieces of apple through the food chopper, and fill the cavities of the apples, cores and all with this mixture. Place in a small baking pan with 1/2 c water and 2 T butter, sprinkle with 1/4 c sugar, cover and bake slowly until tender. Remove from the pan, adding whatever syrup there may be left to each apple, and serve either plain or with cream.

Preparing The Meal

About 2 h before dinner time stuff and bake the heart.

Prepare onions and potatoes. If the onions are of medium ic allow I h for cooking. If large allow 2 h or cut in quarters. Put the potatoes in to bake (p. 19) 1 h before nner. Make the Apple Farci.

Fifteen minutes before serving make the White Sauce r the onions, drain the onions, put into a serving dish, and cover with the White Sauce.

Remove the heart from the pan and make gravy, if sired. Serve the dinner.