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Sheep's Hearts, Baked

Prepare and stuff the hearts as for roasting, and skewer thin slices of fat bacon over them. Put them with the broad end downwards in a dripping-tin, sprinkle a little pepper and salt over them, pour a pint of broth round them, and bake in a well-heated oven. Baste frequently. Take up the hearts, and keep them hot. Skim and strain the gravy, boil it quickly till it is reduced one-half, thicken with a spoonful of brown thickening, and flavour with store sauce. Place the hearts on a dish, strain the sauce over, and serve. Send red currant jelly to table as an accompaniment. If liked, an onion can be stewed in the gravy with the hearts. Time to bake, two hours. Probable cost, sheep's hearts, 10d. each. Sufficient, two hearts for three persons.