• Heart, etc., of a calf or lamb, stock
• 1½ tablespoons of butter
• 1 of flour
• 1 tablespoon of capers
• 1 tablespoon of chopped anchovies
• 1 tablespoon of vinegar, the juice of 1 lemon
• 2 or 3 lumps of sugar, parsley, thyme
• 1 chopped onion
• 1 teaspoon of grated lemon rind, salt and pepper

The cooked heart, etc., when cold are cut in strips of the size of macaroni. They are then added to the following sauce, and cooked for a few minutes in it.

Melt the butter in a saucepan, and when melted add the flour gradually, and stir till the flour is browned. Then add the stock (about ½ pint) little by little, stirring well. Add all the other ingredients, the lump sugar, salt and pepper, mixing thoroughly. Finally put in the calf’s heart, etc. and simmer for a few minutes. Some kind of knödel are served with this.