Stewed Calf Hearts
|Calf hearts/3 pork/lamb hearts||2|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Leeks/1 small onion||2|
|Celery stalks||2 , chopped|
1. Wash the hearts in warm water, split them lengthwise and cut out the veins and arteries. Cut the hearts in eighths, cover them with cold water and let stand 15 minutes.
2. Drain, then put them in a kettle with 2 1/2 cups boiling water, the leeks and celery. Cover and simmer 1 1/2 hours.
3. Add the salt and pepper and simmer 1 hour more.
4. Mix the flour with the vinegar and stir this paste into the simmering liquid. Stir until the mixture thickens and is smooth.