Four large sized lambs' hearts, trimmed of fat and sinew
One tablespoon oil
600 ml beef stock
Two teaspoons cornflour
One tablespoon cold water
Directions:
Mix the breadcrumbs, lemon juice, lemon rind, mushrooms, suet
and salt and pepper.
Put the stuffing into the heart and stitch together the
opening with strong thread.
Heat the oil in an open cooker. Put the hearts and brown on all
sides. Remove the cooker from the heat then place the stock. Add a
little salt and pepper to taste.
Close the cooker, bring to high pressure and cook for 30 minutes
then reduce the pressure right away.
Lift out the hearts and remove the threads. Place them on a
heated serving dish. Put the open cooker back to heat.
Add the dissolved cornflour to the cooker.
Bring to boil and simmer, stir for 1-2 minutes.
Add the seasoning and adjust the taste. Pour the sauce over the
hearts.
