1 heart
¹⁄₂ cup crumbs
1 tablespoon butter
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon pepper
1 small onion, chopped
¹⁄₂ teaspoon powdered thyme
1 thick slice bacon
Flour
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.