HEART.
To prepare.—Soak it in lukewarm water for about three hours, trim it and free it from skin, blood, and small fibres; then drain and wipe it dry. Stuff or fill it with sausage-meat, to which you add previously two or three onions chopped fine.
To cook.—When thus prepared, envelop it in buttered paper, set on the spit before a good fire, baste often, remove the paper a few minutes before taking it from the fire, then serve warm with a piquante, poivrade, or ravigote sauce. It may also be served with a vinaigrette.
To bake.—When prepared as directed above, put it in a baking-pan; spread a little butter over, put a little water in the bakepan and set in a quick oven, baste and turn over two or three times, and when done, serve with the gravy and the same sauces as if it were roasted.
In Gratin.—Soak, drain and wipe it dry as directed.
Cut it in slices and put them in a crockery or other pan; turn a white sauce all over, then sprinkle on half a gill of vinegar or the juice of a lemon, dust with bread-crumbs, put half a dozen lumps of butter, each about the size of a hazelnut, all over; bake in a rather quick oven.