_Mode_.--Put the heart into warm water to soak for 2 hours; then wipe it
well with a cloth, and, after cutting off the lobes, stuff the inside
with a highly-seasoned forcemeat (No. 417). Fasten it in, by means of a
needle and coarse thread; tie the heart up in paper, and set it before a
good fire, being very particular to keep it well basted, or it will eat
dry, there being very little of its own fat. Two or three minutes before
serving, remove the paper, baste well, and serve with good gravy and
red-currant jelly or melted butter. If the heart is very large, it will
require 2 hours, and, covered with a caul, may be baked as well as
roasted.
_Time_.--Large heart, 2 hours. _Average cost_, 2s. 6d.
_Sufficient_ for 6 or 8 persons.
_Seasonable_ all the year.
_Note_.--This is an excellent family dish, is very savoury, and, though
not seen at many good tables, may be recommended for its cheapness and
economy.
BUBBLE-AND-SQUEAK (Cold Meat Cookery).