Introduction: Stuffed Hearts

This is my Nan's recipe for Stuffed Hearts. I was taught how to make these by my Mum who in turn was taught by Nan. My Nan was a Live-in servant  and cook for Jewish families during the late 1920's. She married Granddad in 1931. He was a widower with 4 children. My nan had 8 further children and so there were 12 kids by the mid 50's. If anyone knew about household economy it was her. This recipie is good for feeding people in a low cost way.

Step 1: You Will Need:

Lambs Hearts (Bought from your local butcher)
A packet of Paxo, dried stuffing mix.
Oil. I'm using Frylight.

Step 2: Method:

Take each heart and using a sharp knife, removed the tubes and innards to create a pocket. Make up the stuffing as per the instructions on the side of the box. Fill the hearts with half of the stuffing. Take a casserole dish and lay the remaining made-up stuffing on the bottom before laying the hearts on top. This will prevent the hearts from burning. Rub the tops with fat or spray with frylight. Place the lid on the casserole dish and place in a pre-heated oven at Gas Mark 5 for 2 hours, turning the hearts halfway through. Sereve with roast potatoes, gravy and vegetables, as you would with any other roast.

Step 3: Prices:

The hearts cost 79p each (You need one per person)
The whole box of stuffing (which would feed four or five) cost 99p.
A 535g bag of pre-prepared mixed roasting veg cost £2.75.
A tub of Gravy granules cost 21p.

This makes it a cheap meat dish perfect for large families.

(These prices were when buying in shops in Essex UK)