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Beef's Heart with Veal Stuffing

Soak the heart three hours in cold water, remove the muscles from the inside, and take out every atom of blood. Make a filling as follows: One pound of uncooked veal, chopped fine, a quarter pound of salt pork chopped fine, or a quarter pound of sausage meat, two heaping tablespoonfuls of dried bread crumbs, a tablespoonful of onion juice, one teaspoonful of salt, a quarter teaspoonful of black pepper, if you like, a dozen mushrooms chopped fine, and one egg slightly beaten. Mix all these ingredients well together, and stuff the heart. Wrap tightly in a cloth and sew it. Stand it in a small saucepan, with the point down, cover with boiling water, and simmer slowly three hours ; then take it out and remove the cloth. Bake in a quick oven one hour, basting every ten minutes with a little melted butter. Serve with a brown sauce.

This is also a nice cold dish, if cut in thin slices.