|Beef heart||3 Pound|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Dry bread cubes||3 1⁄2 Cup (56 tbs)|
|Snipped parsley||1 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Boiling water||1 3⁄4 Cup (28 tbs)|
|Whole black peppercorns||3|
|All purpose flour||1⁄4 Cup (4 tbs)|
Remove hard portions of heart.
Close silt with short skewers.
Lace string around skewers; tie ends.
Cook celery and onion in butter till tender.
Mix with bread, parsley, thyme, salt, and 1/8 teaspoon pepper.
Toss with wine.
Place heart, pocket end up, in a bowl.
Hill pocket with stuffing.
Cover opening with foil; tie securely.
Place in Dutch oven.
Dissolve bouillon in boiling water; add peppercorns, cloves, and bay leaf.
Pour into Dutch oven.
Cover; simmer till heart is tender, about 2 1/2 hours.
Remove skewers and string.
Remove to hot platter.
Skim fat from juices; add water to make 1 1/2 cups.
Blend 1/2 cup cold water into flour.
Stir into juices; cook and stir till thick.
Season to taste.
Simmer 2 to 3 minutes.