1940s Recipes + Menus

Calf's Heart and Lungs

The Way We Cooked: Vintage Gourmet

January 1944

Cook in salted water until tender a calf's heart and lung, together with an onion. Cut the meat in short noodle shapes. Make a cream sauce of the butter, flour, and the broth in which the heart and lung were cooked. Mix the sauce with the meat, and season with salt, pepper, a bit of garlic, and a little lemon juice.



This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

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