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Stewed Beef Heart

Wash the heart well, remove the muscles from the inside, and take out every particle of blood. Make a stuffing of one cup of bread crumbs; one tablespoon of chopped onion; one tablespoon of chopped celery; one tablespoon of butter; salt and pepper to taste. Mix these ingredients well together and stuff the cavity of the heart with them. Tie the heart about with twine, and wrap it in a cloth, sewing the ends together to keep the stuffing in. Place in a small stewpan, with the point of the heart down, and nearly cover with water, boiling hot. Place the lid on the pan, and simmer gently for three hours. When done there should be about one pint of water in the pan. Remove the cloth and place the heart on a platter. Add a little water to the pan, thicken the juices with a small quantity of flour or cornstarch wet in a little water, and season with salt and pepper. Pour the gravy over and around the heart.