Calf's Heart, A Nice Dish

Ingredients

• 1 calf's heart
• 1 calf's liver
• 1 calf's lights
• water from boiling the lights
• 1 large spoonful white wine
• 1 large spoonful lemon pickle
• nutmeg
• pepper
• salt
• 1 large spoonful butter
• 1 large spoonful white flour
• middling
• forcemeat
• parsley

Instructions

1. Take the heart and liver from the harslet and cut off the windpipe.
2. Boil the lights very tender and cut them in small pieces.
3. Take as much of the water they were boiled in as will be sufficient for gravy; add to it a large spoonful of white wine, one of lemon pickle, some grated nutmeg, pepper and salt, with a large spoonful of butter mixed with one of white flour.
4. Let it boil a few minutes, then put in the minced lights and set it by till the heart and liver are ready.
5. Cut the ventricle out of the heart and wash it well.
6. Lard it all over with narrow slips of middling and fill the cavity with good forcemeat.
7. Put it in a pan on the broad end, so that the stuffing may not come out, and bake it a nice brown.
8. Slice the liver an inch thick and broil it.
9. Make the mince hot.
10. Set the heart upright in the middle of the dish, pour the mince around it, lay the broiled liver on, and garnish with bunches of fried parsley.
11. It should be served up extremely hot.