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Sheep's Hearts

Soak the hearts in water, and wash them thoroughly. Cut away the pipes, and trim the hearts neatly. Fill with good veal forcemeat, and skewer thin slices of fat bacon round them. Roast before a clear fire, and baste liberally. Thicken a quarter of a pint of stock with a tea-spoonful of ground rice, flavour the sauce with ketchup, season with pepper and salt, and add a glass of wine if liked. Serve the hearts on a hot dish, pour the sauce over them, and send red currant jelly to table with them. The stuffing may be made with the ingredients in the following proportions. Shred a quarter of a pound of beef suet very finely. Mix with it two ounces of finely-grated bread-crumbs, a dessert-spoonful of chopped parsley, a finely-minced shallot, a tea-spoonful of mixed sweet herbs, the hard-boiled yolk of an egg, and a little pepper, salt, and grated nutmeg. Mix the dry ingredients thoroughly, moisten them with a tea-spoonful of lemon-juice, and bind them together with the yolk of a raw egg. This quantity of stuffing will be sufficient for two hearts. If liked, the strips of bacon can be left off, and the hearts tied round with oiled paper, which should be removed about twenty minutes before the heart is taken up, that it may brown. Time to roast the hearts, about three-quarters of an hour. Probable cost, 10d. each. Sufficient, two hearts for three persons.