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1/2 beef heart
2 c. flour
1 c. oil or shortening
2 tsp. salt (opt.)

Boil beef heart until well done. Drain, save stock. Dice up heart; set aside.

Slowly brown (iron skillet works best) flour in oil or shortening. (This is called making a roux, but a larger quantity.) Gradually add the stock from the heart, plus more water may be added to consistency of gravy that you prefer. Pour into sauce pan, add diced heart; heat all together and serve. Two teaspoons of salt may be added.

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