Calf's Heart

By the RecipeCafe Archives

Ingredients

• 1 calf's heart (approximately 1 lb / 450 g)
• 1 Half quantity of Fish Stuffing (see Farmer, p. 149), seasoned highly with dried sage
• 1 Salt, to taste
• 1 Freshly ground black pepper, to taste
• 1 All-purpose flour, for dredging (approximately 1/4 cup / 30 g), plus 2–3 tbsp (15–23 g) for thickening
• 1 2–3 tbsp (30–45 ml) lard, tallow, or neutral cooking fat, for browning
• 1 Approximately 2 cups (475 ml) boiling water, plus more as needed
• 1 Small quantity of cold water (approximately 3 tbsp / 45 ml) for diluting thickening flour

Instructions

1. 1. Prepare the heart: Rinse the calf's heart thoroughly under cold running water. Using kitchen scissors or a sharp knife, trim away all visible veins, arteries, and any pockets of clotted blood. Pat dry with paper towels.
2. 2. Stuff and truss: Prepare half the quantity of Fish Stuffing from p. 149 of the source cookbook, adding a generous amount of dried sage. Pack the stuffing firmly into the cavity of the heart. Close the opening by sewing it shut with kitchen twine or toothpicks.
3. 3. Season and dredge: Season the exterior of the stuffed heart evenly with salt and black pepper. Roll it in all-purpose flour (approximately 1/4 cup / 30 g), shaking off any excess.
4. 4. Brown the heart (searing technique): Heat 2–3 tbsp (30–45 ml) of lard or cooking fat in a heavy cast-iron skillet or Dutch oven over medium-high heat until the fat shimmers and a pinch of flour sizzles on contact. Add the heart and brown on all sides, turning with tongs, 4–6 minutes total, until a deep mahogany crust forms on each surface.
5. 5. Braise — slow oven at 300°F (150°C): Transfer the browned heart to a small, deep baking pan or covered casserole (approximately 8 x 5 x 3 inches / 20 x 13 x 8 cm; see notes on pan size). Pour in enough boiling water to come halfway up the side of the heart (approximately 2 cups / 475 ml). Cover the pan tightly with a lid or two layers of heavy-duty foil.
6. 6. Bake for 2 hours (120 minutes), basting every 15 minutes by spooning the pan liquid over the heart each time. Check the water level with each basting; if the liquid drops below one-quarter of the heart's depth, add additional boiling water to maintain the halfway level. The heart is done when a skewer inserted into the thickest part of the meat (not the stuffing) meets no resistance, the juices run clear, and an instant-read thermometer registers at least 160°F (71°C).
7. 7. Make the pan gravy (flour-slurry thickening technique): Remove the heart from the pan and set it on a warm platter, tented loosely with foil. Pour the pan liquor into a small saucepan if desired. In a small bowl, whisk 2–3 tbsp (15–23 g) of all-purpose flour with approximately 3 tbsp (45 ml) of cold water until completely smooth with no lumps — this is a flour slurry. Bring the pan liquor to a gentle simmer over medium heat, then whisk in the slurry gradually. Cook, stirring constantly, 3–5 minutes until the gravy thickens enough to coat the back of a spoon and no raw-flour taste remains. Taste and adjust seasoning with salt and pepper.
8. 8. Serve: Remove the trussing thread or toothpicks. Slice the heart crosswise into rounds or serve whole. Pour the gravy around (not over) the heart on the platter and serve immediately.