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
We can track the history of meal recipes way back into distant history, in truth as far back into history as the Egyptians, and possibly even further. Having said that, these, old recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
During Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman cooks made use of a good variety of spices and herbs, including some familiar names for example bay, fennel and parsley. During the succeeding few hundred years, the rich and powerful families of the West competed to serve the best banquets, and as a result the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers. By the arrival of the 1900s, cookery books were highly popular due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Love In Disguise recipe.
