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HEART, CALF'S (another way)

Wash and soak the heart, cut it into slices about a quarter of an inch thick, and fry these in a little hot dripping or butter. About five minutes before they are done put a slice of bacon into the pan for each slice of heart, and when they are sufficiently cooked serve on a hot dish, and cover each piece of heart with a slice of bacon. Boil two or three table-spoonfuls of thin flour and water in the pan in which the meat was fried. Season it with pepper and salt, add one table-spoonful of red currant jelly, and serve as hot as possible. Time, fifteen minutes to fry the slices of heart. Probable cost, 3s. Sufficient for five or six persons.