Barbecued Heart

2 medium size beef hearts*
3 cloves garlic
1 tsp salt per pound of meat

Cook slowly in water just to cover until done
(ca. 2 hrs).  Cool in the stock**.  Trim fat,
valves, etc. from hearts.  Cut into cubes.
Simmer in sauce (below).  Do as many multiples
of the recipe as required to cover the beef.

1 cup water (or broth)
1/4 cup catsup
1 tsp sugar
1 tsp salt
1 tsp Worcestershire sauce
1 Tbsp vinegar
1/4 tsp dry mustard
1/4 tsp celery seed
1/4 cup chopped onion
2 Tbsp horseradish
dash of pepper.  

Add meat, bring to a simmer, and cook for 1 hour.
Cool in sauce and slice.

Reheat or serve cold.

* Original recipe calls for one heart and one
beef tongue.  When cooked, excess tissue from
root end and remove skin of tongue.

** This can be used as the start of a rather
nice beef soup, using some of the meat with
vegetables, barley, etc.

Recipe received from Mrs. Margaret Rolfe --- no
further information available.