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. Remove the heart and liver from the harslet and cut off the windpipe. Boil the lights (lungs) until very tender, then cut them into small pieces.
2. Make a gravy by taking as much of the water the lights were boiled in as needed and adding to it a large spoonful of white wine, one of lemon pickle, grated nutmeg, pepper, and salt. In a separate bowl, mix a large spoonful of butter with one of white flour, then whisk this into the gravy and let it boil a few minutes. Stir in the minced lights and set aside.
3. Cut the ventricle out of the heart, wash it well, and lard it all over with narrow slips of middling (salt pork). Fill the cavity with good forcemeat.
4. Place the heart in a pan on its broad end so the stuffing does not escape, and bake until a nice brown color.
5. Slice the liver an inch thick and broil it.
6. To serve: reheat the minced lights mixture. Set the heart upright in the center of the dish, pour the mince around it, and lay the broiled liver on top. Garnish with bunches of fried parsley. Serve extremely hot.