Stuffed Hearts

This was the recipe that I used in 1972 and it was a cheap nutritious dish for supper, but many of my students left their stuffed heart behind for me to sell in the staffroom. You can read about the Awful Offal lesson here.

Ingredients
Serves 4-6
4-6 lamb’s hearts
Sage and onion stuffing mix
1 onion cut into slices
Knob of lard
1 heaped tbsp plain flour
500 ml boiling water
2 beef Oxo cubes

Method
Prepare the hearts – remove the fatty bits and tubes to form two pouches.
Make up the packet of stuffing mix with water following instructions and press it firmly into the hearts.
Fry the onion in the lard until it browns. Add the hearts and fry and turn them until brown.
Remove the hearts, and place in an ovenproof dish.
Stir the flour into the onions, add water and Oxo cubes then cook until it thickens to a gravy.
Pour over the hearts, cover with greaseproof paper and bake in the oven for 45 minutes, 180°C, Gas mark 4.
To serve, leave to stand for 10 minutes, then slice and cover with the gravy. Serve with creamy mashed potatoes.

History note

When I asked my local supermarket why they had so many packs of frozen lamb’s hearts they said ‘dog food’. Not popular in 2021.