Creamed heart and tongue--czech

Ingredients

Quantity		Ingredient

Directions

Cube pork or veal heart and tongue. Boil in water. Add several whole cloves; add whole allspice and bay leaves, 1 onion, salt and pepper to taste. Brown in skillet, 3 T. fat, 3 T. flour and blend in cupp of the broth and ½ c. sour cream. Season, pour over the cooked meat and add vinegar to taste.

Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952

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