The 1918 Fanny Farmer Cookbook

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quantity of cold water. Season with salt and pepper, and pour around the heart before serving.

Stuffed Hearts with Vegetables

Clean and wash calves’ hearts, stuff, skewer into shape, lard, season with salt and pepper,

dredge with flour, and sauté in pork fat, adding to fat one stalk celery, one tablespoon

chopped

onion, two sprigs parsley, four slices carrot cut in pieces, half the quantity of turnip, a bit of

bay

leaf, two cloves, and one−fourth teaspoon peppercorns. Turn hearts occasionally until well

browned, then add one and one−half cups Brown Stock, cover, and cook slowly one and

one−half hours. Serve with cooked carrots and turnips cut in strips or fancy shapes.

Braised Ox Joints

Cut ox tail at joints, parboil five minutes, wash thoroughly, dredge with flour, and sauté in

butter

(to which has been added a sliced onion) until well browned. Add one−fourth cup flour, two

cups each brown stock, water, and canned tomatoes, one teaspoon salt, and one−fourth

teaspoon pepper. Turn into an earthen pudding−dish, cover, and cook slowly three and

one−half

hours. Remove ox tail, strain sauce, and return ox tail and sauce to oven to finish cooking.

Add

two−thirds cup each carrot and turnip (shaped with a vegetable cutter in pieces one−inch long,

and about as large around as macaroni) parboiled in boiled salted water five minutes. As soon

as vegetables are soft, add Sherry wine to taste, and more salt and pepper, if needed. The wine

may be omitted.

WAYS OF WARMING OVER BEEF

Roast Beef with Gravy

Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy

reheated to the boilingpoint. If meat is allowed to stand in gravy on the range, it becomes hard

and tough.

Roast Beef, Mexican Sauce

Reheat cold roast beef cut in thin slices, in

Mexican Sauce. Cook one onion, finely chopped, in two tablespoons butter five minutes.

Chapter XII − BEEF

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