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Stewed Sheep's Hearts

Wash and dry the desired quantity of hearts, make a stuffing with sifted breadcrumbs, two-thirds the quantity of beef suet, a tablespoonful of flour, a small quantity of chopped parsley and sweet herbs, grated lemon peel and nutmeg, and a sprinkling of salt and pepper. Stuff the hearts with this mixture, dip them in milk, roll them in flour, place them in a saucepan broad end downward with a piece of butter and fry until brown all over; then pour in one pint of stock, and simmer until the hearts are tender, which will take about one hour and a half. Remove the hearts, drain, and place them on a dish, keeping them hot while the gravy is being prepared. Skim the fat off the gravy, thicken it with a small quantity of flour, mix with it one wineglassful of claret and one tablespoonful of powdered sugar, pour it over the hearts, and serve them with currant jelly.