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Roasted Bullock's Heart

Put a heart in a basin of warm water and let it soak for an hour to take out all the blood. Take it out, wipe dry with a cloth, stuff it with some highly seasoned forcemeat, tie round a piece of well-buttered paper, pass a spit through it and place it in front of a clear fire to roast, basting frequently with butter. When done (it will take about two hours), remove the paper, put it on a dish, pour over piquant sauce or a little rich gravy.