|Onion||1 Small, peeled, finely chopped|
|Rashers streaky bacon||2 , derinded and chopped|
|Celery sticks||2 Small, scrubbed and finely chopped|
|Cooked rice||75 Gram|
|Ground black pepper||To Taste|
|Ground mace||1 1⁄4 Pinch|
|Vinegar||15 Milliliter (1 Spoon)|
|Cornflour||15 Milliliter (1 Spoon)|
|Freshly cooked carrots||1⁄2 Cup (8 tbs)|
|Freshly cooked peas||1 Tablespoon|
|Cooked rice||3 Ounce|
|Raisins||1 1⁄2 Ounce|
Wash the hearts very thoroughly, slit open a little and remove any tubes or gristle.
Wash again and dry well.
Fry the onion, bacon and celery in the melted butter until lightly browned.
Add the rice, seasonings, mace and raisins and mix well.
Use to stuff the cavities in the hearts then tie into shape with fine string if necessary.
Place the hearts in an ovenproof casserole just large enough to take them.
Bring the stock to the boil, add the vinegar, season well and add to the casserole.
Cover and cook in a warm oven for 2-2 1/2 hours, until tender.
Strain off the liquor and thicken with cornflour blended in a little cold water.
Bring to the boil for 2 minutes, taste and adjust the seasonings.
Arrange the hearts on a serving dish, spoon the sauce over and garnish with carrots and peas.