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SHEEP'S HEARTS (another way)

Prepare a seasoning as for a duck, viz., onions, sage, bread-crumbs, pepper, and salt. Take one heart, or more if required; fill well with the seasoning, and fasten up the aperture with a small iron skewer or needle and thread. Place two or three lumps of sugar, or a little brown sugar, in the bottom of a stewpan with a few drops of water; when this is dissolved into a brown or burnt-looking colouring, add a little more water, with a good-sized lump of butter or dripping. Put in the hearts, turning them till they are a rich brown; add enough stock to nearly cover them, with a flavouring of a little sauce, pepper, salt, and vinegar, which will give a piquancy. Stew slowly for two hours.