Sauteed Lamb Hearts
|Butter/Margarine / shortening / bacon drippings||1⁄4 Cup (4 tbs)|
1. Wash the hearts, cut in halves and remove veins and arteries. Soak for 1 hour in 2 cups cold water containing 1/4 cup vinegar. Drain. Slice fairly thin. Dry the slices on cheesecloth.
2. Mix the salt and pepper with the flour and coat the slices with this mixture.
3. Saute slowly in the butter, margarine, shortening or drippings 15 minutes. Turn the meat every few minutes.