Soak 3 veal hearts in cold water for 1 hour. Remove the veins and arteries with a sharp knife, wash the hearts and drain them. Make a 2- to 3-inch slash on one side of each heart and fill it with the following stuffing: Mix 1 cup each of bread crumbs and minced ham, 1 cup suet, finely chopped, 1 small egg, lightly beaten, 4 tablespoons parsley, chopped, 1 teaspoon grated lemon peel, and a sprig each of marjoram and rosemary. Wrap each stuffed heart with a strip of bacon and secure it with a skewer. Place the hearts upright in an earthenware casserole and bake them in a moderate oven (350° F.) for 2 to 3 hours, until the meat is tender.
Remove the hearts to a heated platter. To the pan drippings add 2 tablespoons flour, stir in 2 cups hot water, scraping in all the brown bits that cling to the pan, and finish the sauce with 2 teaspoons tomato paste. Simmer the sauce for a few minutes until it is thoroughly blended, pour it into a sauceboat and serve it with the hearts.
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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