Cut them open with scissors, wash and cleanse them thoroughly, lay them for a night into salt-and-water, then wash them well, parboil and cut them into small pieces, dip them in to a thick batter, seasoned with pepper, salt, and a little white wine. Fry them of a light brown color in beef dripping; serve with a fringe of fried parsley. Or, After being parboiled, they may be roasted, when they must be constantly basted with butter, dredged with flour to froth them nicely; then served with melted butter, and lemon pickle poured over them. Or, They may be baked - when, after being parboiled, they are rubbed over with butter, and put into the oven on an iron frame, which is placed in a deep dish. This oblong frame of white iron, about two inches high, will be found useful in baking every kind of meat.
Fill the heart with the following forcemeat: a quarter of a pound of beef suet, chopped small, grated bread, parsley, marjoram, lemon-peel, pepper, salt, nutmeg, and the yolk of an egg. Lay a veal caul, or a sheet of paper on the stuffing to keep it in its place. Put the heart into a Dutch oven, before a clear fire, and turn it frequently, till thoroughly roasted all round. Garnish with slices of lemon, and pour melted butter over it.
Parboil a calf's chaudron, and when cold, cut it in pieces about as big as walnuts; season them with salt, pepper, nutmeg, cloves, inace, an onion, tarragon, and parsley, shred fine; fry them in a Jadleful of good broth and fresh butter; make a sauce of mutton gravy, orange and lemon juice, eggs' yolks, and grated nutmeg; toss up these ingredients with the chandron, then dish it and serve.