Stuffed Beef’s Heart with Horseradish Sauce.
Wash and soak the heart ten minutes in cold, salt water. Fill full with a force-meat of fat salt pork, minced fine with an equal weight of bread-crumbs, a little chopped parsley, with pepper, and a small quantity of grated lemon-peel. Sew up the swollen heart trimly in coarse net or tarlatan, and put on in a saucepan with two cups of weak broth, made by taking a cupful from the soup and diluting it with water, and half a minced onion. Boil two hours, turning twice. Keep closely covered. Make ready a cup of drawn butter, and let it get almost cold. Then whip in the frothed whites of two eggs, and when stiff, two tablespoonfuls of grated horseradish. You can buy it in any market. Add the juice of a lemon, unless your horseradish is put up in vinegar. The mixture should look like whipped cream. Put into a sauce-boat. When your heart is done, remove the cloth, and lay upon a hot dish. Strain the gravy; thicken with browned flour, and pour over the heart. Pass the white sauce with it.