1  BISON HEART
1  TEASPOON SALT
2  CUPS COARSE, SOFT BREAD CRUMBS
1/2  TEASPOON POULTRY SEASONING, IF DESIRED
PEPPER TO SUIT TASTE
1  EGG, BEATEN
3/4  CUP MILK
1/4  CUP CHOPPED CELERY
1  TEASPOON CHOPPED ONION
2  TABLESPOONS MELTED BUTTER

WASH HEART IN WARM WATER AND REMOVE ARTERIES AND VEINS; AGAIN WASH THOROUGHLY INSIDE AND OUT.  DRAIN THOROUGHLY, AND SPRINKLE INSIDE WITH HALF THE SALT.  COMBINE BREADCRUMBS WITH REST OF SALT AND OTHER SEASONINGS, THEN ADD BEATEN EGG MIXED WITH MILK.  ADD REMAINING INGREDIENTS, MIXING LIGHTLY, AND STUFF INTO HEART.  TIE OR SEW UP HEART, PLACE IN BUTTERED CASSEROLE OR DUTCH OVEN THAT CAN BE COVERED, ADD 1/2 CUP WATER.  COVER, AND BAKE IN A MODERATE OVEN (350 F.)  FOR 3 TO 3 1/2 HOURS, OR UNTIL TENDER, ADDING MORE WATER DURING COOKING IF NECESSARY.  MAKE GRAVY FROM LIQUID REMAINING AFTER HEART IS LIFTED OUT.

1 BUFFALO TONGUE, FRESH OR FROZEN
BAY LEAVES
1 ONION, CUBED
1 CAN TOMATO SOUP
2 CUPS WATER, JUICE FROM COOKING TONGUE
1 TABLESPOON VINEGAR
DASH SUGAR
BUTTER

PLACE TONGUE IN PRESSURE COOKER WITH 2 CUPS WATER, A CUBED ONION AND 2-3 BAY LEAVES.  PRESSURE COOK FOR 1 HOUR AT 10 POUNDS PRESSURE.  REMOVE TONGUE, DISCARD BAY LEAVES.  PEEL AND SLICE TONGUE.  MEASURE LIQUID FROM COOKING TONGUE AND ADD WATER TO MAKE 2 CUPS. BROWN SLICED TONGUE IN BUTTER.  ADD ONE CAN OF TOMATO SOUP AND 2 CUPS OF THE COOKING LIQUID, BAY LEAF, 1 T. OR MORE OF VINEGAR AND A DASH OF SUGAR.  (OR USE VINEGAR/JUICE FROM SWEET PICKLES AND OMIT SUGAR.)  GRAVY WILL NOT BE VERY THICK.  SERVE WITH MASHED POTATOES AND YOUR FAVORITE GREEN VEGETABLE.  ENJOY!