Instructions: TO BRAISE: Cook whole heart on all sides after first rubbing with oil, salt and pepper, until just brown. Add 1/2 cup water. Heat to boiling; reduce heat immediately. Cover and simmer on top of range, or in 300 degree oven until tender, about 3 to 4 hours. TO COOK IN LIQUID: Cover heart with water; add salt to water and heat to boiling; skim surface and reduce heat to simmer. Cover and simmer until tender about 3 to 4 hours. Serve with small bowls of cider vinegar or horseradish for dipping.

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