Ingredients. - One bullock's heart. One-quarter of a pound of suet. Three-quarters of a pound of bread-crumbs. A gill of milk. Salt and pepper. One tablespoonful of chopped parsley. One dessertspoonful of chopped mixed herbs-thyme, lemon-thyme, and marjoram. One-quarter of a pound of dripping. For sauce: One small onion. Salt and pepper. One-half ounce of flour. One ounce of butter. One dessertspoonful of catchup.

Time required, about two hours and a half.

To Stuff a Bullock's Heart and Roast it:

1. Prepare the fire for roasting, as described in "Roasting," Lesson No. 1.-

2. Wash a bullock's heart thoroughly in salt and water.

3. Be careful to cleanse all the cavities of the heart, and to remove all the blood.

4. Take it out of the salt and water and put it into a basin of clean water, and wash it again until it is quite clean.

5. Now wipe it thoroughly on a dry cloth.

6. If the heart is not quite dry, it will not roast properly.

7. Put the heart on a board, and, with a sharp knife, cut off the flaps or deaf ears (as they are called).

N. B. - These should be put aside for gravy.

8. Take a quarter of a pound of suet, put it on a board, cut away all the skin, and chop it up as fine as possible.

9. Sprinkle a little flour over the suet, to prevent it from sticking to the board or knife.

10. Grate some bread-crumbs with a grater on to the board. .

11. Take two or three sprigs of parsley, wash them in cold water, and dry them in a cloth.

12. Put the parsley on a board, and chop it up as fine as possible; when chopped, there should be about one tablespoonful.

13. Take a sprig of thyme, lemon-thyme, and marjoram, rub them through a strainer, or chop them up finely on a board; there should be about one dessertspoonful of the mixed herbs.

14. Now mix the chopped suet and bread-crumbs well • together.

15. Then add the parsley and the herbs, one teaspoonful of salt, and pepper to taste, and mix them thoroughly together.

16. Now mix it with one gill of milk.

17. Take the heart and fill all the cavities with the stuffing, pressing it in as firmly as possible.

N. B. - If there is any stuffing over, it can be put aside for the sauce.

18. Take a piece of kitchen-paper and grease it well with a piece of butter or dripping.

19. Place this piece of greased paper over the top of the heart where the cavities are, and tie it on tightly with a string.

20. Put the roasting-oven in front of the fire.

21. Put the dripping-pan, or a large dish, down on a stand within the oven, close to the fire, with the dripping-ladle or a large spoon in it.

22. Hang the roasting-jack up in the oven, over the dripping-pan.

N. B. - If there is no roasting-jack, you can manage with a strong piece of worsted tied to a hook in the top of the oven.

23. Wind up the jack with its key before you put the meat on.

24. Take the hook of the roasting-jack and pass it through the heart, and hang it on the jack or the worsted.

N. B. - If the heart is hanging to a piece of worsted, twist the worsted occasionally, to make it go round.

25. Put about one ounce of clarified dripping into the dripping-pan, and baste the heart occasionally.

26. It will take about two hours to roast.

27. Now take the deaf ears out of the water and put them into a saucepan, with one pint of cold water.

28. Put the saucepan on the fire to boil.

29. Take one small onion, peel it, and cut it in quarters.

30. When the water boils, put in the onion, and a little salt and pepper to taste.

31. Now move the saucepan to the side of the fire, put the lid on, and let it stew gently until five minutes before the heart is done.

32. Watch it, and skim it occasionally.

33. After that time, strain the liquor into a basin.

34. Wash out the saucepan and put in it one ounce of butter, and put it on the fire to melt.

35. When the butter is melted, add one tablespoonful of flour, and mix them smoothly together with a wooden spoon.

36. Now pour the liquor in by degrees, and stir smoothly until it boils and thickens.

37. Then stand the saucepan by the side of the fire until required for use.

38. When the heart is roasted, take it down, place it on a hot dish, and draw out the hook.

39. Cut the string, and take off the greased paper.

40. If there be any stuffing left over, stir it now into the sauce, and add one dessertspoonful of mushroom catchup.

N. B. - If the flavoring of mushroom catchup is disliked, it may be omitted.

41. Pour the sauce round the heart on the dish, and it is ready for serving.