15 large veal hearts 1 quart strong vinegar 4 medium onions sliced 4 medium carrots sliced 8 cloves

1 1/2 cups water 2 tablespoons salt 2 or 3 bay leaves 12 peppercorns 1 quart boiling stock

Wash hearts, and with scissors cut out veins and arteries. Place in stone or agate dish, and cover with mixture of vinegar, water, vegetables, and seasonings. Let stand forty-eight hours before cooking. Turn hearts twice daily, keeping well covered in cold place. Drain and wipe dry. Stuff with:

I quart small pieces dry bread 1/2 cup minced onion

3 egg yolks 1/2 teaspoon pepper 1 tablespoon salt

Soak bread in cold water until soft; wring out in cheesecloth. Mix ingredients, fill hearts; sew edges together sufficiently to keep in stuffing. Put in covered receptacle, add boiling stock, and cook in Aladdin or range oven three hours.

Fresh pork, beef heart, rabbit, or any tough meat may be cooked in this way, by allowing four or five hours for cooking.