Roast Sheeps' Hearts

Directions

1. Put the hearts into boiling water for a few minutes.
2. Meanwhile make the stuffing as follows:—chop the suet, mix with the herbs, bread-crumbs, lemon-rind, pepper, salt and beaten egg.
3. Take the hearts out of the water, dry them, stuff them, skewer them up, flour them, put them in a saucepan with a little dripping, baste occasionally, and turn them over.
4. When done pour a little stock into the saucepan, stir it well, boil it up, and pour over the hearts.