Boil the heart tender first, allowing about two or three hours, and let the water be nearly all boiled away at the finish, that the remaining liquor may be available for gravy.

When the heart has boiled long enough cut out a portion of the middle and fill the cavity with stuffing. Set the heart in a pan in the oven with the liquor it was boiled in, and salt and pepper and bake brown. Cut the piece of heart into small pieces, put them to the liquor remaining in the pan and stir up with the fragments of dressing and a spoonful of thickening, making a savory thick sauce or ragout.

Cost - heart 10, stuffing 5; 15c for 8 or 10 orders, or 2c per plate.