Wash the heart well, and cut into squares half an inch long. Stew them
for ten minutes in enough water to cover them. Salt the water slightly
to draw out the blood, and throw it away as it rises in scum to the
top. Take out the meat, strain the liquor, and return the chopped heart
to it, with a sliced onion, a great spoonful of catsup, some parsley, a
head of celery chopped fine, and cayenne pepper, with a large lump of
butter. Stew until the meat is very tender, when add a tablespoonful of
browned flour to thicken. Boil up once, and serve.