Hearts can be stuffed, as here, with sage and onion or with veal forcemeat or an anchovy stuffing. Serve with apple sauce to complement the sage, or with rowan, redcurrant or gooseberry jelly if veal forcemeat is used.
Rinse the hearts in cold water to remove any blood and cut away the thick muscular arteries and veins. Soak in cold salted water for 2 hours, wash again and soak for 30 minutes in fresh water. Blanch and refresh. Fill the heart cavities with the stuffing and sew up the openings with fine string.
Lard the hearts with the bacon strips and put in a roasting tin with the dripping. Cover and
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