Sheep’s Heart

• 1 sheep’s heart
• veal forcemeat
• 2 oz. dripping
• ½

Soak the heart for about ½ hr. Wash well in clean water. Cut the pipes from the top, leave the flaps to fasten down and cut the dividing walls of the chambers. Dry thoroughly and fill the heart with forcemeat, fold over the flaps and tie or skewer to keep it in. Heat the dripping in a small meat-tin. Put in the heart, baste well and bake in a cool to moderate oven (310°–350° F., Gas</