A BEEF’S HEART.
Cut the heart open; let it soak in cold water for a few moments, then take out the ventricles; put it down to boil; when nearly done, take it up: make a dressing of small pieces of ham, pepper, salt, parsley, and some beef chopped fine; make incisions with a knife; stuff and bake it; pour a pint of the water in which it was boiled in the pan for gravy, and thicken it with browned flour and butter.