2 lb pigs' hearts
1 small onion
4 oz fresh breadcrumbs
1 bay leaves
1 parsley
2 lemons (zest only)
1 egg, beaten with milk
2 tbsp milk, to beat with egg
2 tsp wine vinegar
1 french mustard
15 oz canned tomatoes
1 a little stock
2 oz butter
1 oz well-seasoned flour
1 few spoonfuls yoghurt (opt.)
Directions
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
Servings: 6 servings
Love In Disguise Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; French; Fruit; Soup
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into the distant past, in fact as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and dessert, something we still use today. This early Roman chef recounts how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including parsley and basil. The introduction of these new herbs and spices was responsible for an increase in recipe publications, most of which are kept safe in academic collections. By the advent of the 1900s, cookbooks were greatly in demand mostly due to higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Love In Disguise recipe.
