Instructions: METHOD: After washing the hearts, cut away the veins and gristle and prepare the stuffing. Just saute` the onion and bacon for a minute or two, then add the rest of the ingredients and bind everything together with the beaten egg. Push the stuffing into the hearts and sew up. Put them in a baking tin with a little stock and back for about 2 hours, basting often, in a moderate oven 325^, or Mark 3. Serve with gravy and redcurrant jelly.

Serves 4 to 5, cooking time 2 hours.

Daily Mirror, London

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