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Heart, Calf's

Wash the heart very clean, soak it in vinegar and water, fill it with a forcemeat made of four ounces of crumb of bread, two ounces of butter, two table-spoonfuls of chopped parsley, half a tea-spoonful of finely-minced lemon-rind, and a little salt and cayenne. Fasten the heart securely, and roast before a clear fire for from an hour and a half to two hours. Serve it with good melted butter mixed with a table-spoonful of lemon-juice or vinegar. A calf's heart is improved by partially boiling it before it is roasted. It may be baked, if more convenient, in a good oven, but in either case should be liberally basted. Probable cost, 2s. Sufficient for four or five persons.