Braised Hearts

Name: Braised Hearts
Ingredients: 2 sheep hearts; 1 large onion; 2 tablespoons fresh breadcrumbs; 1 handful chopped sage (1 tablespoon dried); 50 g (2 oz) butter; flour; a little stock or water; a little stock or water; 3 chopped and skinned tomatoes; salt and pepper; salt and pepper; 1 bay leaf

Preparation info

2
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Ingredients

2 sheep hearts
1 large onion
2 tablespoons fresh breadcrumbs

Main course

Method

Wash the hearts well and cut out the gristle in the middle and the large vein, with a pair of scissors. Chop the onion very fine and mix with the breadcrumbs, sage and a little butter. Push the stuffing into the wide hole at the top of the hearts and sew up the edges with a large needle and thick cotton - a thimble helps, as the needle gets very slippery.

Roll the hearts in a little flo