TO BAKE BEEF'S HEART
After washing the heart, make a rich stuffing with bread and suet,
highly seasoned; fill it with this, and put it in a dutch-oven, or the
dripping pan of a stove, with half a pint of water; let it bake an hour
and a half; the gravy will not need any thickening, as some of the
stuffing will fall out. Put the gravy in the dish.
Beef A la mode.
Take part of a round of beef, bone it, and make holes for stuffing,
which is made of bread, suet, thyme, parsley, chopped onions, mace,
cloves, pepper, salt and a raw egg; stuff the meat, bind it with tape,
and put it in a dutch-oven, with a plate in the bottom to keep it from
burning; just cover it with water, and let it stew from three to four
hours according to the size.
Make gravy with some of the water it was stewed in, seasoned with claret
and butter, and thickened with flour. If you wish it to taste of any
other sort of wine, add a glass to the gravy.
Choose the tenderest part of beef, cut it an inch thick, broil it gently
over good coals, covered with a plate; have butter, salt, pepper, and a
little water in a dish; and when you turn the beef, dip it in this; be
careful to have as much of the juice as you can. When done, put it in a
warm dish, and pour the basting over, with some more butter.