Piquant Heart Casserole
|Lamb hearts||1 1⁄2 Pound|
|Worcestershire sauce||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|Finely chopped dill||3 Tablespoon|
Remove the gristle and tubes from the hearts.
Peel the onion and slice thinly.
Put the water, salt, allspice berries, peppercorns, bay leaf, hearts and onion in a large saucepan and bring to the boil.
Cover and simmer for 3 hours.
Meanwhile, peel the cucumber and halve lengthwise.
Remove the seeds with a spoon and cut the halves into finger-width slices.
Remove the hearts from the pan and cut into chunks.
Strain the cooking liquid and return 1 pint to the pan.
Bring back to the boil and add the cucumber.
Cover and cook gently for 15 minutes.
Stir in the heart chunks, Worcestershire sauce, sugar and lemon juice.
Dissolve the flour in 4 tablespoons of the hot liquid and add to the pan.
Simmer, stirring, until thickened, then cook gently for a further 5 minutes.
Sprinkle over the dill and serve with boiled rice.