2 large or 4 small hearts 4 oz Bread crumbs 1 medium onion, finely chopped 3 tbsp melted butter 1 tsp ground ginger Salt and pepper to taste 2 tbsp seasoned flour 1 oz lard (fat) 1 pt stock 12 small white onions, peeled
Wash the hearts, slit open, remove any large blood vessels or gristle and wash again.
Fill with a stuffing made of Bread crumbs, chopped onion, melted butter, ground ginger and seasoning.
Tie the hearts firmly together in their original shape with string, dredge with seasoned flour and brown quickly in the hot fat.
Place in a casserole dish with the stock, cover and bake in a moderate oven (350°F) for 2½ hours, basting and turning them frequently.
Add the onions for the last 45 minutes of the cooking time.