If people generally knew how nice a calf's heart is, if properly cooked, the butchers would never charge so little as ten cents for it. In France, the calf's heart and kidneys are considered great delicacies. In America they are often thrown away.
Merely wash off the blood. One could, by soaking, extract all the flavor from the heart. Stuff it with a veal force-meat stuffing, or a common stuffing, often used for turkeys, of breadcrumbs, onion, a little thyme or sage, egg, pepper, and salt. Tie a buttered paper over the mouth of the heart to keep the stuffing in place. Put it into a small baking-pan with a little hot water, pepper, and salt. Bake nearly two hours, basting it very frequently. When done, thicken the gravy with flour; strain, skim, and season it, and pour it on the dish around the heart. Garnish the plate with onions, first boiled until nearly done, then seasoned with pepper, salt, and a little butter, and browned in the oven.
Before cooking, remove the fibrous membranes around them, Throw them into a pint of cold water, in which are mixed half a tea-spoonful of salt and one tea-spoonful of vinegar; boil them three minutes, then plunge them into cold water. When cold and about to be served, cut them into scollops; and when sea-soned with pepper and salt, egged, and bread - crumbed, sauté them in a little hot butter. Serve with tomato-sauce. Or they may be served with spighetti (a small macaroni) cooked with tomato-sauce (see page 210), and placed around them, when they are called brains ŕ la Milanaise.