I Left My Heart.....Simmering in a Saucepan

What I especially like about this recipe:
* They suggest packing it for lunch.  Picture the comments in the cafeteria when this comes out of the brown bag!
* The handy progression of heart sizes - one for every appetite.  And who doesn't have an appetite for heart once in a while? Okay, who does have an appetite for heart, ever? Looks like this poll is a handy win for the heart-haters.

SIMMERED HEART
Set out a saucepot with a tight-fitting cover.  Cut arteries, viens and any hard parts [unspecified! Maybe from animals with high cholesterol] from

1 small beef heart, or
2 veal hearts, or
3 pork hearts, or
4 lamb hearts

Wash in warm water. Drain hearts on absorbent paper. Put heart in the kettle. Add water to cover, and
2 tsp. salt

1 tsp. celery salt

3/4 tsp. margoram

1/2 tsp. thyme

1/2 tsp. pepper

1/2 tsp. MSG

Simmer covered 2-1/2 hours, or until tender.  (Add 1 to 1-1/2 hours for beef heart.)

Drain and chill in refrigerator.  Slice and wrap for lunch or use in sandwiches.

The Lunchbox Cookbook, Culinary Arts Institute, 1954