Wash and soak two kidneys in a large amount of water, for several hours or over night, changing the water at least once. Cut them open, rinse them and put them on to boil in boiling salted water to barely cover them, in a small cooker-pail. Let them boil five minutes, set the pail in a larger pail of boiling water, and cook them ten hours or more in a cooker. When tender, remove the tubes and membranes and slice the kidneys. Thicken as much of the gravy as you wish to use, with one-fourth of a cupful of flour mixed with one-fourth of a cupful of water to each pint of gravy. Add the sliced kidneys and serve them when they are boiling hot.

Stuffed Heart

Wash the heart, remove the arteries and veins and squeeze out any clots of blood that there may be. Stuff it with the soft bread crumbs to which the seasonings and melted butter have been added. Try out the fat from the slice of bacon, dredge the heart with salt, pepper and flour and brown it on all sides in the bacon fat. Put the heart and the crisp bacon into as small a cooker-pail as will hold it, cover it with boiling water, boil it for five minutes and put the pail into a larger cooker-pail with as much boiling water as it will hold when the small pail is in place. Put it into a cooker for ten hours, or over night. Boil it again and cook it for three or four hours. Reheat it when ready to serve it, thickening each pint of the gravy with one-fourth cup of flour and an equal quantity of water mixed to a smooth paste. The heart will look more attractive if sliced and covered with gravy before serving.

Beef or calf’s heart may be cooked without a stuffing and served with [caper sauce].

Corned Tongue

Wash the tongue, put it into a cooker-pail of from four to six quarts capacity. Fill the pail with cold water, bring the tongue to a boil and boil it for from twenty minutes to half an hour, depending upon its size. Put it into a cooker for ten or twelve hours. If not perfectly tender, bring it again to a boil and cook it from two to four hours longer. Plunge it into cold water, remove the skin, and serve it cold, cut in thin slices.

Fresh Tongue

Wash the tongue, put it into as small a cooker-pail as will easily hold it, add the other ingredients and fill the pail with boiling water, using one teaspoonful of salt to each quart of water. Let it boil for twenty minutes or half an hour, depending upon the size of the tongue. Put it into a cooker for ten hours or more. If not perfectly tender, reheat it to boiling point and cook it for from two to four hours longer in the hay-box. Plunge it into cold water and remove the skin. Serve it hot with [caper sauce], using the liquor in which the tongue was boiled in place of water, to make the sauce.