While flipping through Casserole Cookery by Marian and Nino Tracy for yesterday’s hot dish blog post, I came across a recipe for Stuffed Calves’ Hearts in Claret with Apples, that I couldn’t help but read as a poem. A colleague tells me this is known as a “found poem.” Here it is:
Sear hearts. Make a stuffing with dry bread, melted butter, onions, celery, sage, marjoram, thyme, salt, pepper, and enough water to make a dough. Stuff in hearts, place in casserole, and pack surplus stuffing (if any) around them. Encircle the hearts with the apples. Pour claret over everything. Bake in medium oven of 350 for 1 1/4 hours, or until tender. Serves 4.