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Braised Beef Heart

This is an economical dish, but needs slow, careful cooking. Wash the heart very thoroughly, cutting down into the arterial openings to make sure that no blood clots remain. Trim off the tough top, then stuff with a good bread stuffing, to which chopped onion and a little sausage meat may be added to give flavor.

Fasten at the top with a couple of stitches. In a hot frying-pan melt 2 or 3 tablespoonfuls of beef dripping, and in this brown the heart, turning often, that all sides may be thoroughly and evenly colored. Transfer to a saucepan or casserole, arranging it point downward. Pour round it I pint of good soup stock, brown gravy or mixed brown and tomato sauce. Cover and simmer very gently for three hours adding more sauce as needed. Finally uncover and place in a hot oven for twenty minutes. Be sure to have the platter very hot and to send immediately to the table, as this meat is at its best when very hot.

Sauté of Heart Remove the pipes and flaps from a heart, cut it in moderately thick slices, and wash them to remove the blood. Dip each piece in flour to which pepper, paprika and salt have been added.

Fry the slices in hot dripping, and when they are cooked, keep them hot on a dish. Drain off the fat from the frying-pan, sprinkle over it I tablespoonful of flour, mix it into a smooth paste, with 1½ cupful of water or stock, add 4 tablespoonfuls of vinegar from piccalilli, and 3 or 4 pieces of pickle cut very small. Bring the sauce to the boil, and pour it over the slices of fried heart.