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Heart, Sheep's, Baked

Wash two or three sheep's hearts in lukewarm water, fill them with veal forcemeat, and skewer them securely. Fasten a rasher of fat bacon round each, place them in a deep dish, and with them a little good stock, and an onion stuck with two cloves. Bake in a moderate oven for two hours. Draw off the gravy. Thicken with a little flour and butter, and flavour it with pepper and salt and a table-spoonful of mushroom or walnut ketchup. Put the hearts on a hot dish, pour the gravy over them, and send red currant jelly with them to table. Probable cost, 8d. each. Sufficient, two for four persons.