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October 1942: "Share The Meat recipes. To supplement the voluntary weekly meat allotment of two and a half pounds per person, housewives are turning to the unlimited supply of 'variety' meats on the market. Beef or calf hearts are among these meats which are rich in iron and vitamin B. Wash and slit the hearts, remove gristle and blood vessels. For the stuffing, chop an onion and a stalk of celery into two tablespoons of fat and cook for a few minutes. Add two to three cups of soft bread crumbs and season to taste with salt and pepper. Thyme goes well with heart - add a pinch to the stuffing. Fill hearts with stuffing and sew up the slit with coarse thread. Brown the hearts on all sides in fat, then place in a covered baking dish or casserole. Add a half of cup of water, cover closely and cook until tender in a very moderate oven (about 300 degrees Fahrenheit). Calf hearts require about one and a half hours, beef hearts will require much longer - four to five hours. Make gravy of the pan drippings and serve the hearts piping hot, garnished with crisp greens." Photograph by Ann Rosener for the Office of Emergency Management.