2 lb Pigs' hearts

      1 sm Onion

      4 oz Fresh breadcrumbs

           Bay leaves
           Parsley
      2    Lemons (zest only)

      1    Egg; beaten with milk

      2 tb Milk; to beat with egg

      2 ts Wine vinegar

           French mustard
     15 oz Canned tomatoes

           A little stock
      2 oz Butter

      1 oz Well-seasoned flour

           Few spoonfuls yoghurt (opt.)
  You may get 2 or 3 large hearts for this weight or several smaller ones.
  Whatever the size, they will be slashed; this is normal.  Wash the hearts
  and trim away waste - fat, membrane, gristle and arteries.  Soak in lightly
  salted water for 10 minutes then rinse, drain and dry well.  Chop the onion
  finely and soften it in 1 oz butter.  Away from the heat stir in the
  breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper.
  Bind with the egg and milk.  Use the mixture to stuff the heart cavities,
  and secure the openings with toothpicks or cocktail sticks - there is no
  need to make perfect closures.
  Whizz the tomatoes in a blender, stir in the vinegar and add enough stock
  to make up to 1 pint.  Dust the hearts thoroughly with the well-seasoned
  flour.  Melt 1 oz butter in a flameproof casserole, stir in the leftover
  flour and let it brown a little.  Blend in the tomato mixture and make a
  smooth, bubbling hot sauce.  Lay the prepared hearts in the sauce and tuck
  the bay leaves among them.  Cover with greaseproof paper and the lid, and
  cook at 325 F (160 C) gas mark 3 for 1 hour.  Turn the hearts gently and
  continue cooking for 1 to 1-1/2 hours more until meat is beautifully
  tender.
  Transfer the hearts to a warmed serving dish.  Stir the mustard into the
  sauce, add salt and pepper to taste - and carefully blend in the yoghurt if
  liked.  Pour the sauce over the hearts, scatter lavishly with chopped
  parsley and serve with boiled potatoes or noodles.
  Source: Philippa Davenport in "Country Living" (British) October 1987.
  Typed for you by Karen Mintzias