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- a calf’s heart
- bread-crumbs 4 oz.
- finely chopped suet 2
- Break up the vermicelli into short lengths and simmer it in boiling stock for 10 to 15 minutes, lift out, drain, and let it get cold.
- Remove all the pipes from the inside of the heart, clean it well, and let it lie in cold water for an hour.
- Make the stuffing with the breadcrumbs, suet, parsley, sweet marjoram, grated lemon rind, minc