Pickled Heart

1 heart
4 quarts water
2 tsp salt
1/4 tsp poppy seeds
1/4 tsp celery seeds
1/4 tsp black peppercorns
1 clove garlic, crushed
1 tsp thyme
1/2 tsp marjoram
1 bay leaf
1 bottle chianti
   horseradish
   Jewish pumpernickel

1. Cut a three-quarter inch slice off the top of the heart.  Mix two quarts of the water with one teaspoon of the salt.  Soak heart two hours in mixture.  Clean out the blood.  Drain.
2. Place heart in a saucepan with remaining water and add the poppy seeds, celery seeds, peppercorns, garlic, thyme, marjoram, bay leaf, and remaining salt.  Bring to a boil and simmer, covered, until heart is very tender.  Cool and let stand in refrigerator two days.
3. Pour off top of broth, leaving about two cups in the bottom with most of the seasonings.  Pour in the wine so that it covers the heart and let sit in the refrigerator for at least a week.
4. Slice very thinly and serve with horseradish and Jewish pumpernickel.