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SHEEP'S HEARTS, BAKED (another way)

Stuff the hearts as before, cover with bacon, put them into boiling water, and simmer gently until done enough. Take them up, let them cool, sprinkle a little pepper and salt over them, and cover each one with good pastry. Brush them over with yolk of egg, and sprinkle vermicelli loosely upon them. Bake in a well-heated oven. When the pastry is done enough, serve the hearts on a hot dish, and send brown gravy to table in a tureen. Time to boil the hearts, about three-quarters of an hour. Probable cost, 10d. each. Sufficient, two hearts for three persons.