Wash and soak the heart very thoroughly, cut away the lobes, fill the cavities with a veal forcemeat (No. 1, page 126), secure it well with a needle and twine, or very coarse thread, and roast it at a good fire for an hour and a half, keeping it basted plentifully with butter. Pour melted butter over it, after it is dished, and send it to table as hot as possible. Many persons boil the heart for three quarters of an hour before it is put to the fire, and this is said to render it more delicate eat ing; the time of roasting must of course be proportionately diminished. Good brown gravy may be substituted for the melted butter, and currant jelly also may be served with it.

1 1/2 hour, or more.