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BULLOCK'S HEART (a la Mode)

Soak the heart for two hours in cold water mixed with a little vinegar; take out the arterial cartilage and the coagulated blood left in it; fill the inside with bacon cut into dice, seasoned with pepper, salt, and chopped parsley. Tie it round with tape into its original shape. Stew it in a saucepan, covered with broth, and half as much cider, if to be had; add a bunch of sweet herbs, and as many onions and carrots as there is space for. When it has simmered gently for four hours, lay it on a dish, put the carrots and onions round it; let the liquor boil a few minutes longer to thicken, then pour some of it over the heart, and serve the rest in a sauce-boat. If preferred, flavour the latter with mushroom ketchup and a little red wine, which will give to the heart the flavour of hare. Probable cost, 1s. 9d. to 3s. Sufficient for five or six persons.