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Veal Pluck

Take a calf's heart, with the liver and lights. Wash the heart in several waters, let it soak for half an hour, drain and dry it, fill it with good veal forcemeat, tie thin slices of fat bacon round it, and roast or bake it. Soak the lights and part of the liver, boil them for an hour, and mince them. Put this mince into a stewpan with a little pepper and salt, the thin rind of half a lemon, half a blade of mace, and a pinch of grated nutmeg. Cover with gravy, and let it simmer gently till done enough. Season with pepper and salt, and add a table-spoonful of chopped parsley, a table-spoonful of ketchup, and a little strained lemon-juice. Slice the remainder of the liver, and fry in the usual way (see LIVER, FRIED). Place the mince upon a dish, put the heart upon it, and garnish the dish with the fried liver, fried rashers of bacon, toasted sippets, and parsley. Serve very hot, and send good brown gravy to table with it. Time, one hour and a half to roast the heart; half an hour to simmer the mince in the gravy.