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Bullock's Heart

In the opinion of most professional cooks the flesh of the heart is too coarse and greasy to be of any value to serve as a separate dish. This would appear to be somewhat of an error of judgment, for prepared as follows ox-heart is not only tender but delicious eating. It should be served at all times on very hot plates--hot-water plates, if possible, or dinner set upon soup plates containing hot water. The flesh of a cold bullock's heart is sometimes used either to increase the bulk of jugged hare or as a substitute for the hare itself.