The Story Behind The Recipe

Another dish which appears on the same page, not for the faint hearted (ho ho) is:- STUFFED SHEEP'S HEART 3 small hearts, 4 ozs onion, 2 ozs breadcrumbs, 1 tspn dried sage, 1 oz shreded suet, 1/2 a beaten egg, seasoning, dripping. Wash the hearts thoroughly in salted water. Dry with a cloth. Cut off the earshaped pieces which are at the top on either side of the hearts. Make a cut through the internal division of the hearts to make room for the stuffing. Mix together the onion, breadcrumbs, sage, suet and egg to form the stuffing. Stuff the hearts with this, then place on a baking tray, dot with a few dabs of dripping, bake gently for 3/4 to 1 hour, basting well. Serve with a thick brown gravy.