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