Wash heart thoroughly. Remove veins and arteries. Rub inside and
outside with salt and pepper. Fill with highly seasoned poultry stuffing.
Sew or skewer. Brown in hot fat. Add 1 cp water and 1 cp canned
tomatoes. Cover. Bake in slow oven (300 degrees F.) until tender, about 4
hours. Place whole onions around the heart the last 30 minutes of cooking.