SC - Deer Heart - NOT oop

[david friedman]

In a message dated 12/17/98 10:23:45 AM US Mountain Standard Time,
pndarvis at execpc.com writes:

>  Also, does anyone have a good recipe for deer heart?

Here is a period recipe for heart. It's not originally for deer heart, but
I expect it would work, although you might want to increase the boiling
time.

Corat
Curye on Inglysch p. 100 (Forme of Cury no. 14)

Take the noumbles of calf, swyne, or of shepe; perboile hem and kerue hem
to dyce. Cast hem in gode broth and do therto erbes, grene chybolles smale
yhewe; seeth it tendre, and lye with yolkes of eyren. Do therto verious,
safroun, powdour douce and salt, and serue it forth.

1 lb calf heart
1 10 oz can conc. beef broth + 1 can water
"herbs": 	4 oz spinach
	4 oz turnip greens
6 oz scallions
8 egg yolks
1/4 c verjuice
12 threads saffron
"powder douce": 2 t sugar, 2 t cinnamon, 1/2 t ginger
1 t salt

Parboil heart in 4 c water: bring water to boil, add heart, bring back to
boil, total time about 4 minutes. Drain. Cut heart in 1/2"-1" cubes. Put
with broth and chopped washed greens, simmer about 20 minutes. Stir in
beaten egg yolks, turn off heat. Add verjuice, saffron (crushed into
water), spices, salt, and serve it forth.

Numbles means innards. We suspect the title of the recipe is derived from
the French word for "heart" and therefore use heart, but it is also good
made with kidney.

Elizabeth/Betty Cook


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