1 large beef heart
1 pt. canned tomatoes
2 c. bread cubes
2 tbsp. chopped onion
2 tbsp. chopped celery
2 tbsp. shortening
3 whole black peppercorns
1 bay leaf
12 oz. beef broth
1/2 c. water

Prepare heart for stuffing. Slice heart in half and remove the hard parts. Apply salt to taste. Close the slit with metal skewers, then lace and tie with string forming pocket. For stuffing, cook onion in shortening until tender. Add onion, celery, bread cubes and enough beef broth to moisten. Fill lightly with stuffing and cover opening with foil; tie in place. Place in Dutch oven. Cover heart with tomatoes and add remaining ingredients. Cover; simmer 2 1/2 hours.