Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

HEART.

Soak it in lukewarm water for two hours, free it from blood and skin, drain and wipe dry; then stuff it with sausage-meat, to which you have added three or four onions chopped fine, put it in a rather quick oven, or on the spit before a good fire (if on the spit, envelop it with buttered paper), basting from time to time; it takes about an hour and a half to cook a middling-sized one; serve it with a vinaigrette, piquante, poivrade, or ravigote sauce.

It may also be fried with butter, and cut in slices, but it is not as good as in the above way; it generally becomes hard in frying.