Stuffed Lambs' Hearts
|Lambs hearts||4 Small|
|Seasoned flour||30 Milliliter (2 Level Tablespoon)|
|Fat/Oil||1 Ounce (25 Gram)|
|Onion||1 , skinned and sliced|
|Carrot||1 , pared and chopped|
|Celery stick||4 , washed, trimmed and sliced|
|Stock||3⁄4 Pint (400 Milliliter)|
|Flour||30 Milliliter (2 Level Tablespoon)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Onion||1 Medium, skinned and finely chopped|
|Melted butter||45 Milliliter (3 Tablespoon)|
|Mixed dried herbs||10 Milliliter (2 Level Teaspoon)|
|Egg||1 Small, beaten|
Mix together the stuffing ingredients and bind with the egg.
Wash the hearts and remove any tubes or gristle with kitchen scissors.
Make a good opening for the stuffing, wash and dry well.
Spoon the stuffing into the hearts and stitch together with fine string.
Roll the hearts in the seasoned flour and brown them in hot fat in the uncovered pressure cooker.
Remove the hearts and fry the prepared vegetables.
Drain off any fat and return the hearts to the cooker with the stock and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 25 minutes.
Reduce pressure quickly.
Remove the hearts and vegetables and place them in a hot dish: keep it warm.
Mix the flour to a smooth cream with a little cold water and stir in a little of the hot stock.
Add the mixture to the cooker, return the cooker to the heat and bring the contents to the boil, stirring until the gravy thickens.
Adjust the seasoning and pour the gravy over the hearts.
Serve with creamed potatoes.