Directions for Cookery, in its Various Branches

Put it on a spit, and roast it till it is tender throughout. Add to the gravy a piece of butter rolled in flour, and a glass of red wine. Serve up the heart very hot in a covered dish. It chills immediately. Eat currant jelly with it. Boiled beef's heart is frequently used in mince pies. TO STEW A BEEF'S HEART. Clean the heart, and cut it lengthways into large pieces. Put them into a pot with a little salt and pepper, and cover them with cold water. Parboil them for a quarter of an hour, carefully skimming off the blood that rises to the top. Then take them out, cut them, into mouthfuls, and having strained the liquid, return them to it, adding a head or two of chopped celery, a few sliced onions, a dozen potatoes pared and quartered, and a piece of butter rolled in flour. Season with whole pepper, and a few cloves if you like. Let it stew slowly till all the pieces of heart and the vegetables are quite tender. You may stew a beef's kidney in the same manner. The heart and liver of a calf make a good dish cooked as above. TO DRESS BEEF KIDNEY. Having soaked a fresh kidney in cold water and dried it in a cloth, cut it into mouthfuls, and then mince it fine. Dust it with flour. Put some butter into a stew-pan over a moderate fire, and when it boils put in the minced kidney. When you have browned it in the butter, sprinkle on a little salt and cayenne pepper, and pour in a very little boiling water. Add a glass of champagne or other wine, or a large tea-spoonful of mushroom catchup, or of walnut pickle. Cover the pan closely, and let it stew till the kidney is tender. Send it to table hot in a covered dish. It is eaten generally at breakfast. TO BOIL TRIPE. Wash it well in warm water, and trim it nicely, taking off all the fat. Cut it into small pieces, and put it on to