The word spoon derives from an ancient word meaning a chip of wood or horn carved from a larger piece. Wooden spoons were easy to carve and thus inexpensive, making them common throughout history. The Iron Age Celts (C. 250BC) of Britain used them. This is evidenced by an example of a small ladle discovered during archaeological excavations at the Glastonbury Lake Village.
This pickling recipe is a two part process, first you have to cook the heart and then you can pickle it. Cut the heart in four pieces using the chambers of the heart as a guide. Trim the heart of all fat until you have four nice pieces of meat then add the heart to the boiling liquid and simmer for 45 minutes. After the heart is cooked let it cool completely then slice it into strips or chunks, which ever you prefer. for the pickling liquid. 1 1/2 cups of apple cider vinegar.
Add the beef heart and enough cool water to submerge the pieces. Briefly return the liquid to a boil then lower the heat to maintain a gentle simmer. Add the optional garlic; cover the pan with a lid. Poach on the stove for 30 minutes or until the pieces are completely tender and easily pierced with a knife. Remove the beef heart from the stock, reserving both separately and cooling for 10 minutes. Add the cooked beef heart, 1/2 cup of stock and a pinch of salt to a large blender or food processor. Carefully blend into a smooth puree, adding more cooled stock as necessary to achieve the desired consistency.