2 veal hearts 1/2 cup of chopped celery 2 tablespoons of minced onion 2 tablespoons of minced parsley 1/4 cup of melted butter 1 teaspoon of poultry seasoning 1 teaspoon of salt Freshly ground black pepper 2 tablespoons of milk 2 tablespoons of butter Flour 2 cups of diced carrots 2 cups of diced green beans 1 cup of diced white turnip
Remove veins and arteries from hearts and wash them well. Mix the celery, onion, parsley, melted butter, poultry seasoning, salt, pepper, and milk and fill cavities, in hearts with the mixture. Sew up and tie securely. In a 2 1/2 - 3 quart casserole, melt the 2 tablespoons of butter. Dredge the hearts with flour from a shaker. Brown on all sides in the butter. Remove. Place vegetables in bottom of casserole. Put hearts on top. Add boiling water to half cover the hearts. Cover casserole and bake in 350ºF. oven until tender, 1 1/2 - 2 hours. Serves 6
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