Stewed Beef's Heart

Soak the heart three hours in cold water, remove the muscles from the inside, and take out every atom of blood. Make a forcemeat as follows: One cup of bread crumbs, one tablespoonful of chopped parsley, one tablespoonful of melted butter, half a teaspoonful of marjoram, halfa teaspoon-ful of salt, and two dashes of black pepper; mix, and stuff the heart. Tie it together with twine, and wrap tightly in a cloth, sewing the ends together so that the stuffing cannot possibly get out. Put it into a small stewpan with the point of the heart down, nearly cover with boiling water, and simmer until tender - about three hours. When done, there should be about a pint of water in the stewpan. Remove the cloth and dish the heart. Put one tablespoon-ful of butter in the frying-pan, and when brown add two tablespoonfuls of flour; mix well, and add the water in which the heart was boiled; stir constantly until it boils; add salt and pepper to taste. Take from the fire, and, if you use it, add four tablespoonfuls of sherry; pour it over the heart, and serve very hot, as it chills quickly. Currant jelly should always be served with beef's heart.

Baked Beef's Heart

Prepare the same as for stewed heart, remove the cloth, place the heart in a baking-pan, baste with melted butter, and brown in a quick oven. When done, place it on a heated dish. Put one tablespoonful of butter in the baking-pan, and, when brown, add two tablespoonfuls of flour, and a pint of the water in which the heart was stewed; stir constantly until it boils, add salt and pepper to taste, and four tablespoonfuls of sherry. Pour it over the heart, and serve very hot.

Spiced Beef's Heart

Soak the heart three hours in cold water, remove the muscles from the inside and take out every atom of blood. Mix together one teaspoonful of allspice, a half-teaspoonful of cloves, a half-teaspoonful of cinnamon, a quarter-tea-spoonful of mace or nutmeg, three tablespoonfuls of vinegar, and two dashes of black pepper. Put this mixture into the heart, rub a little on the outside, and stand in a cold place over night. In the morning, finish the same as a baked heart. Have all the spices finely ground.

Heart With Veal Stuffing

Soak and clean as in the preceding recipes. Make a filling as follows: One pound of uncooked veal, chopped fine, a quarter-pound of salt pork, chopped fine, or a quarter-pound of sausage-meat, two heaping tablespoonfuls of dried bread crumbs, a tablespoonful of onion juice, one tea-spoonful of salt, a quarter-teaspoonful of black pepper, if you like, a dozen mushrooms, chopped fine, and one egg slightly beaten. Mix all these ingredients well together, and stuff the heart. Wrap tightly in a cloth and sew it. Stand it in a small saucepan, with the point down, cover with boiling water, and simmer slowly three hours; then take it out and remove the cloth. Bake in a quick oven one hour, basting every ten minutes with a little melted butter. Serve with a brown sauce, the same as baked heart.

This is also a nice cold dish, cut in thin slices, using no sauce.