Recipe: To Roast Beef Heart

Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged; wipe it dry and stuff it nicely with Dressing, as for TURKEY; ROAST it about an hour and a half. Serve it with the gravy, which should be thickened with some of the stuffing and a glass of wine. It is very nice hashed. Served with currant jelly. Palmer House, Chicago

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)