*  Exported from  MasterCook  *

                            LOVE IN DISGUISE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lb           Pigs' hearts
  1       sm           Onion
  4       oz           Fresh breadcrumbs
                       Bay leaves
                       Parsley
  2                    Lemons (zest only)
  1                    Egg -- beaten with milk
  2       tb           Milk -- to beat with egg
  2       ts           Wine vinegar
                       French mustard
 15       oz           Canned tomatoes
                       A little stock
  2       oz           Butter
  1       oz           Well-seasoned flour
                       Few spoonfuls yoghurt (opt.)

 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



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