Instructions: Place the heart in a bowl and run under a gentle flow of water for 30 minutes to remove all thc blood. Place the belly of pork and calves foot in a saucepan cover with cold water boil for 2 minutes to blanch then refresh in cold water. Drain and place on kitchen paper. Peel the onions and carrots rinse in cold water and pat dry. Lightly salt the calves heart and cut the pork belly into 4 pieces.

Heat the clarified butter in the casserole and put in the heart and pork belly. Lightly brown on all sides over a gentle heat for 10 minutes then add the onions unpeeled garlic and a pinch of sugar. Cook for another 5 minutes over gentle heat stirring from time to time until everything is golden then add the pieces of calves foot and the carrots. Stir well increase the heat pour in the alcohol and flame. As soon as the flames die down add the chicken stock or water sugar nutmeg and bouquet garni. Put on the lid and cook in the oven at gas 4 180C (350F) or lower the heat and simmer on the hob. Turn the heart every 20 minutes making sure none of the ingredients sticks to the casserole. Cook for 1 1/2 hours. Cut the heart into 8 thin slices and arrange in the centre of a large shallow dish. Discard the bouquet garni and scatter the rest of the ingredients around the heart. Season the gravy to taste pour it over the heart and sprinkle with the parsley.

Remember to dip your bread in the sauce

serves 4
cooking time 1 hr 50 mins
prep time 50 mins

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