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Lamb's Hearts, Fricasseed

Take two lamb's hearts, lay them in cold water, and fill the cavity with veal stuffing (see VEAL FORCEMEAT), flour them well, and bake in a moderate oven for three-quarters of an hour. Then cut them into neat slices; thicken and brown the gravy; lay the pieces in a pan, and stew gently for a quarter of an hour. Arrange neatly on a dish with slices of fried tomatoes and a few chopped mushrooms.