Roast Sheeps’ Hearts. Time—¾ hour.
2 sheeps’ hearts, 2 oz. dripping. Stuffing—2 oz. suet, 1 tablespoonful herbs, 2 tablespoonfuls bread-crumbs, rind of 1 lemon grated, 1 egg; pepper and salt to taste.
Put the hearts into boiling water for a few minutes. Meanwhile make the stuffing as follows:—Chop the suet, mix with the herbs, bread-crumbs, lemon-rind, pepper, salt and beaten egg. Take the hearts out of the water, dry them, stuff them, skewer them up, flour them, put them in a saucepan with a little dripping, baste occasionally, and turn them over. When done pour a little stock into the saucepan, stir it well, boil it up, and pour over the hearts.