Roast Ox Heart

Take an ox heart that has been hanging for three or four days, remove all the pipe and blood from it, and fill it quite full of herb farce; fasten it up with a needle and string, rub the heart over well with warm dripping and fold it up in a well greased paper; tie it up, put the heart in a baking tin in the oven, or hang it up to roast for three to three and a half hours, keeping it well baste