Beef Heart/rice

Cover beef heart with cold water; add onion, peppercorns, cloves and salt. Bring to rolling boil; cover with lid until fork tender. Let cool in water. Cut off outer covering of heart. Cut meat into 2-inch cubes 1/2-inch thick. Bring 2 cups water and 2 chicken bouillon cubes to a boil; add 1 cup rice, stir well and turn down to simmer. Cover; cook for 20 minutes. Don't lift lid. Remove from heat and stir. Saute 2 tablespoons margarine or butter, until crunchy tender. Add onion and celery to rice and beef heart. Add rosemary, thyme, bacon and drippings and chicken noodle soup. Stir, place on low heat for 5 minutes. Serves 8 to 12 people.