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2 small calves' hearts
1 cup bread crumbs Pepper
1/2 teaspoon poultry dressing
1 teaspoon salt
Wash the hearts thoroughly and remove muscular portions. Make stuffing by pouring boiling water through crumbs and draining well. Add seasonings, and when cool fill the hearts. Cover with hot water and cook in moderate oven or in fire-less cooker. Drain off liquor and thicken for gravy. Sprinkle hearts with buttered crumbs, and salt and pepper. Put in hot oven for a few minutes to brown. Serve at once. Time in oven or fireless cooker, 4 to 6 hours. Temperature of oven, 325°. Servings, 6
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