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Hearts, Sheep's, with Batter Pudding

Prepare two hearts as in the last recipe. Bake them for one hour; then drain them from the gravy, put them into a deep, well-buttered pie-dish, and pour round them a batter made thus. Mix four heaped table-spoonfuls of fine flour smoothly with a quarter of a pint of milk and water. Add the beaten yolks of two eggs, a pinch of salt, and, when the flour is smooth and free from lumps, another quarter of a pint of milk. Let this be made, if possible, an hour before the batter is wanted. Just before putting it in the oven stir in the whites of the eggs well whisked. Bake until the pudding is done enough. Thicken and flavour the gravy in which the meat was stewed, and send it to table in a tureen. Time, two hours. Probable cost, about 1s. 10d. It will be sufficient for four or five persons.