2 sheep's or 4 lamb's hearts
8 small gherkins or 3 tbsp capers
3 tbsp cottage cheese
250 ml any strong stock
butter for greasing
2 tbsp tomato juice
8 small gherkins or 3 tbsp capers
3 tbsp cottage cheese
250 ml any strong stock
butter for greasing
2 tbsp tomato juice
for the garnish
chopped parsley
method
Prepare the hearts
1. Dry thoroughly. Chop the gherkins or capers finely, and mix them with the cottage cheese.
2. Use the mixture to stuff the hearts.
3. Close the tops of the hearts with small metal skewers.
4. Heat the stock in a flameproof casserole. When simmering, put in the hearts and cover the pan with a tight fitting lid.
5. Cook over gentle heat for 1 - 1 1/2 hours until tender, or in a moderate oven, 180°C, Gas 4, for the same time.
6. When cooked, transfer the hearts to a warmed serving dish, remove the skewers, and keep hot under buttered greaseproof paper.
7. Add the tomato juice to the stock, and boil rapidly over heat until it is almost reduced to a glaze.
8. Pour this sauce over the hearts, sprinkle with parsley and serve very hot
1. Dry thoroughly. Chop the gherkins or capers finely, and mix them with the cottage cheese.
2. Use the mixture to stuff the hearts.
3. Close the tops of the hearts with small metal skewers.
4. Heat the stock in a flameproof casserole. When simmering, put in the hearts and cover the pan with a tight fitting lid.
5. Cook over gentle heat for 1 - 1 1/2 hours until tender, or in a moderate oven, 180°C, Gas 4, for the same time.
6. When cooked, transfer the hearts to a warmed serving dish, remove the skewers, and keep hot under buttered greaseproof paper.
7. Add the tomato juice to the stock, and boil rapidly over heat until it is almost reduced to a glaze.
8. Pour this sauce over the hearts, sprinkle with parsley and serve very hot
serving amount
serves 4
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