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Heart, Bullock's

Wash the heart in several waters, clean the blood carefully from the pipes, and put it to soak in vinegar and water for two hours or more. Drain it and fill it either with hare forcemeat or sage-and-onion stuffing. Fasten it securely, tie it in a cloth, put it into a pan of boiling water, and let it simmer gently for two hours. Take off the cloth, and roast the heart while hot, basting it plentifully with good dripping for two hours longer. Serve with good brown gravy and currant jelly, if veal forcemeat has been used, and apple jelly if the heart has been stuffed with sage and onions. The stewing may be omitted, and the heart simply roasted for three or four hours, but the flesh will not then be so tender. Probable cost of heart, 2s. 6d. Sufficient for six or seven persons.