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.