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To Roast A Beef Heart

Open the heart sufficiently to remove the ventricles, then soak it in water until the blood is discharged. Parboil the heart until nearly tender. Prepare a force-meat of bread crumbs and salt fat pork chopped fine; season the force-meat with pepper, sweet marjoram, parsley, salt and a littte chopped onion; stuff the heart with the force-meat, and secure the opening with small skewers; cut thin slices of fat ham and lay in the pan with about two tablespoonfuls of hot water; then put the heart in the pan and baste with the gravy until done. Serve with currant jelly, or horseradish grated, and a few slices of lemon.