Wash 3 veal hearts in several changes of cold water and cut out the veins and arteries to make a pocket for the stuffing. Cover the hearts with buttermilk and let them marinate in this tenderizing liquid for 1 hour or more.
Brown 3/4 pound sausage meat and remove the meat from the fat. In the fat brown lightly 3/4 cup each of chopped onion and chopped mushrooms. Toss the vegetables, meat, and fat with 1 1/2 cups soft bread crumbs. Add pepper and salt, if necessary, and 1 generous tablespoon chopped parsley.
Dry the hearts well, divide the stuffing evenly among them, and tie them securely with kitchen twine. Dredge the hearts lightly with flour and brown them quickly on all sides in butter in a casserole. Add 1 1/2 cups each of red wine and water, cover the casserole, and simmer the hearts until they are tender, about 2 hours, turning them occasionally.
Remove the strings, slice the hearts crosswise, and arrange the slices on a heated serving platter. Pour the sauce over them. If the sauce in the casserole seems too thin, thicken it slightly with a little flour kneaded to a paste with an equal amount of butter.
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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