This dish, although not very recherche, is a good family one, and remarkable for its cheapness. Put it into lukewarm water, one hour to disgorge; then wipe it well with a cloth, and stuff the interior with a highly seasoned veal stuffing; tie it up in paper, and pass a small spit through the sides; set it before a good fire for about two hours to roast, keeping it well basted - being almost deprived of fat, basting is thus required; when done, take off the paper, and serve with any sharp sauce, or a little plain gravy. Two hours will be sufficient to roast a large heart; but if smaller of course less time in proportion would be required. I have also stuffed a heart with sage and onion, and even ventured the apple sauce; both succeeded admirably, and it can be baked as well as roasted.

I remember, when in business, upon one occasion, having a few friends pop in unexpectedly about luncheon-time upon a Saturday (which is a day I always* contrive to keep my larder as short as possible), ami having nothing but a heart as a meal to give them, I immediately gave orders to the cook to cut it into slices half an inch thick; dip each piece in flour, and afterwards egg and bread-crumb them; then to put four spoonfuls of oil in the frying-pan, lay part of the pieces in, and saute of a nice color, then to keep them hot in a dish, and saute the remainder; and when all done, to pour off part of the oil; put a teaspoonful of flour in the pan, mixing it with the remaining oil and gravy, then pouring in a gill of water, season with a little pepper and salt, four spoonfuls of the vinegar from picca-lilly, and a little of the pickle finely chopped; boil the whole a minute; pour over the heart, and serve very hot. It pleased very much, and they made a hearty meal from it; and I have since had some with a little plain gravy, and broiled bacon: in both instances it was very good.