Glazed Lambs Hearts
|Dry mustard||1 Teaspoon|
|Powdered cloves||1⁄4 Teaspoon|
|Apple jelly||1 Cup (16 tbs)|
Wash lambs hearts; remove fat, veins, and arteries; cover with boiling water.
Cover, and simmer about 1 hr., or until tender.
Drain, reserving the stock for use in vegetable or other soup.
Meanwhile, combine mustard, cloves, cinnamon, vinegar, and jelly in a saucepan.
Cook over low heat until jelly is melted, stirring constantly.
Pour over drained hearts.
Simmer, uncovered, for 10 min., basting hearts occasionally with the jelly sauce.
Serve sliced, with small amount of sauce on each portion.