stuffed sheep's hearts

4 servings
Sheep's hearts
Onion; small/chopped
Rasher of bacon; chopped
4 tablespoons Breadcrumbs
1 tablespoon Chopped suet
Little stock
1 teaspoon Parsley; chopped
Lemon rind; 1/2; grated
Egg; beaten


METHOD: After washing the hearts, cut away the veins and gristle and prepare the stuffing. Just saute` the onion and bacon for a minute or two, then add the rest of the ingredients and bind everything together with the beaten egg. Push the stuffing into the hearts and sew up. Put them in a baking tin with a little stock and back for about 2 hours, basting often, in a moderate oven 325^, or Mark 3.

Serve with gravy and redcurrant jelly. Serves 4 to 5, cooking time 2 hours. Source: The Ecomomy Cook Book of The Daily Mirror, London

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