Heart by John Spottiswood.

heart Long ago, primitive tribes believed that eating heart gave them strength and courage. Today, few of us bother to test that theory. It's our loss, because heart is tender and has a very delicate flavor. It's also quite inexpensive, thanks to its lack of popularity. To prepare it, you should rinse it in cold water, then cut out any blood vessels and connective tissue. Veal or lamb heart is delicious if you sauté or grill it until it's medium rare. If you cook it until it's well done, it becomes very tough. Alternatively, you can cook heart slowly using moist heat.