>Does anyone have recipes on how to prepare beef brain, liver, heart?

I've had calf brains scrambled with eggs; you can find recipies for it
in some older cookbooks.

Tried beef heart once.  As I recall, the recipie was in a Mennonite
cookbook that I have since gotten rid of, since it was mostly high carb
recipies.  But the woman who wrote it suggested that people look into
organ meats as food because they are very nutritious and cheap.  I think
she said to bake the heart, and used beef broth to baste it.  Can't say
I recommend it... I couldn't swallow a bite of it and barely got it past
my nose.  It's very strongly flavored meat; my guess is that if one were
to acquire the taste for it, it might be a favorite.  But I wasn't
willing to eat enough to get there.

Val