Cooking Veal Heart

BEFORE COOKING:

Before cooking, trim away the veins, arteries, and fat from the veal heart, cut it in half, and rinse thoroughly.

COOKING:

Place it in boiling water. Cook for 1–1.5 hours. If necessary, add water to keep the meat covered at all times. If making broth, during the first 10–15 minutes, skim off the foam (a brownish froth formed from coagulated protein) – this ensures a clear broth. After 20 minutes of boiling, you can add a whole peeled and washed onion. Add your favorite spices, e.g., pepper, marjoram, allspice, bay leaf. Finally, salt to taste. Cook covered. The veal heart is done when a knife or fork inserts effortlessly.

SERVING SUGGESTION:

Serve the veal heart with boiled vegetables, mashed potatoes, or cereals, seasoned to taste.

Enjoy your meal!