Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pigs' hearts
1 sm Onion
4 oz Fresh breadcrumbs
Bay leaves
Parsley
2 Lemons (zest only)
1 Egg; beaten with milk
2 tb Milk; to beat with egg
2 ts Wine vinegar
French mustard
15 oz Canned tomatoes
A little stock
2 oz Butter
1 oz Well-seasoned flour
Few spoonfuls yoghurt (opt.)

You may get 2 or 3 large hearts for this weight or several smaller
ones. Whatever the size, they will be slashed; this is normal. Wash
the hearts and trim away waste - fat, membrane, gristle and arteries.
Soak in lightly salted water for 10 minutes then rinse, drain and dry
well. Chop the onion finely and soften it in 1 oz butter. Away from
the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley
and lots of salt and pepper. Bind with the egg and milk. Use the
mixture to stuff the heart cavities, and secure the openings with
toothpicks or cocktail sticks ~ there is no need to make perfect
closures.

Whizz the tomatoes in a blender, stir in the vinegar and add enough
stock to make up to 1 pint. Dust the hearts thoroughly with the
well-seasoned flour. Melt 1 oz butter in a flameproof casserole,
stir in the leftover flour and let it brown a little. Blend in the
tomato mixture and make a smooth, bubbling hot sauce. Lay the
prepared hearts in the sauce and tuck the bay leaves among them.
Cover with greaseproof paper and the lid, and cook at 325 F (160 C)
gas mark 3 for 1 hour. Turn the hearts gently and continue cooking
for 1 to 1-1/2 hours more until meat is beautifully tender.

Transfer the hearts to a warmed serving dish. Stir the mustard into
the sauce, add salt and pepper to taste - and carefully blend in the
yoghurt if liked. Pour the sauce over the hearts, scatter lavishly
with chopped parsley and serve with boiled potatoes or noodles.

Source: Philippa Davenport in "Country Living" (British) October 1987.
Typed for you by Karen Mintzias

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