1/4 teaspoonful of pepper.
1-1/2 pints of water.
Split and wash the hearts. Season them with half the pepper and salt, and roll them in the flour. Fry the pork in the frying-pan. Put the onions with the fried pork and cook for ten minutes. At the end of that time take the pork and onions from the frying-pan and put them in the stewpan. Lay the hearts in the frying-pan, and cook until they are brown on one side; then turn them and brown the other side. After that, put them in the stewpan. Pour the hot water into the frying-pan and stir until all the sediment is mixed with it, then pour it over the hearts.
To the flour left after the hearts were rolled, add two tablespoonfuls of cold water, and stir until the mixture becomes perfectly smooth, when it should be stirred into the gravy in the stewpan. Add the remainder of the salt and pepper, and place the stewpan where the gravy will bubble gently at one side for three hours. The hearts will be tender and delicious if the cooking be slow, but if the gravy be allowed to boil hard, the meat will be tough and unsatisfactory.
At serving time arrange the hearts on a dish and strain the gravy over them. Serve boiled rice with this dish.
Fried Liver and Bacon.
2 ounces of breakfast bacon.
1/2 pound of liver.
1 teaspoonful of salt.
1/8 teaspoonful of pepper.