Cut open the heart, and (having removed the ventricles) soak it in
cold water to free it from the blood. Parboil it about ten minutes.
Prepare a force-meat of grated bread crumbs, butter or minced suet,
sweet marjoram and parsley chopped fine, a little grated lemon-peel,
nutmeg, pepper, and salt to your taste, and some yolk of egg to bind
the ingredients. Stuff the heart with the force-meat, and secure the
opening by tying a string around it. Put it on a spit, and roast it
till it is tender throughout.
Add to the gravy a piece of butter rolled in flour, and a glass of
red wine. Serve up the heart very hot in a covered dish. It chills
immediately.
Eat currant jelly with it.
Boiled beef's heart is frequently used in mince pies.