TAKE some crumbs of bread, chopped suet, (or a bit of butter) parsley chopped, sweet marjoram, lemon-peel grated, pepper, salt and nutmeg, with the yolk of an egg; mix these all well together, stuff the heart with it, and send it to the oven. When done, serve it up with gravy, melted butter, and currant jelly in boats. The same method are to be used whether you bake or roast it; but if care is taken, baking it is the best way, as it will be more regularly done than it can be by roasting.