Remove all tubes from 1 beef heart and wash thoroughly. Place heart in pot, cover with cold water, bring to boil, then reduce heat, cover, and simmer about 2 1/2 hours.

Replace water that evaporates. Add 1 portion soup greens, several peppercorns, 1 bay leaf, 2 grains allspice, and 1 clove; continue simmering until heart is tender.

Remove heart and, when cool enough to handle, remove and discard all fat and hard matter. Slice heart and simmer briefly in brown gravy, hot cream sauce, or other hot sauce of choice.

Note: In general, beef heart requires slow long cooking, because it is on the tough side, but can be very tasty if properly prepared. It should be avoided by people with above-normal cholesterol levels.