Stuffed sheep's hearts

4 servings

Ingredients

QuantityIngredient
2Sheep's hearts
1Onion; small/chopped
1Rasher of bacon; chopped
4tablespoonsBreadcrumbs
1tablespoonChopped suet
1Little stock
1teaspoonParsley; chopped
1Lemon rind; 1/2; grated
1Egg; beaten

Directions

STUFFING

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