Beef Heart
Wash with care. Stuff as you do hare, and serve with rich gravy, and currantjelly sauce.
Hash with the same, and port wine.
Tripe
Tripe may be served in a tureen. Stewed with milk and onion till tender. Melted butter for sauce.
Or, fried in small bits dipped in butter: or stew the thin part, cut in bits, in gravy, and thicken with flour and butter, and add a little catsup: or fricasseed with white sauce.