Savory Hearts Recipe
Ingredients
| 2 veal or lamb hearts | ||
| Flour | 1 Tablespoon | |
| 2 tablespoons hot shortening | ||
| Onion | 1 Small, sliced | |
| Bouillon cubes | 2 | |
| Boiling water | 2 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Mixed herbs | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
Directions
Clean hearts, removing membranes and large veins.
Cut into cubes, dredge with flour in paper bag and brown in hot fat over medium heat.
Add onion.
Crumble bouillon cubes in boiling water, and combine with remaining ingredients.
Pour over meat in skillet.
Cover, and simmer 1 /2 hour or until tender.
Cut into cubes, dredge with flour in paper bag and brown in hot fat over medium heat.
Add onion.
Crumble bouillon cubes in boiling water, and combine with remaining ingredients.
Pour over meat in skillet.
Cover, and simmer 1 /2 hour or until tender.
Chef
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