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Bullock's Heart, to Roast

Soak the heart as before, fill all the openings at the top, or broad end, with a stuffing composed of crumb of bread, chopped suet, parsley, pepper, and salt, moistened with an egg and a little milk; suspend with the pointed end downwards. Baste liberally. The heart will have to be roasted from three to four hours, according to the size; it should be well done. Send to table with beef gravy. Probable cost, 1s. 9d. to 3s. Sufficient for five or six persons.