Cut open the heart, and (having removed the ventricles) soak it in cold water to free it from the blood. Parboil it about ten minutes. Prepare a force-meat of grated bread crumbs, butter or minced suet, sweet marjoram and parsley chopped fine, a little grated lemon-peel, nutmeg, pepper, and salt to your taste, and some yolk of egg to bind the ingredients. Stuff the heart with the force-meat, and secure the opening by tying a string around it. Put it on a spit, and roast it till it is tender throughout.
Add to the gravy a piece of butter rolled in flour, and a glass of red wine. Serve up the heart very hot in a covered dish. It chills immediately.
Eat currant jelly with it.