3-4 lambs' hearts
1/4 cup (1 oz) 30 g seasoned flour
A good knob of dripping (fat from roasted meat)
2 carrots, sliced
2 onions, sliced
3 outside sticks of celery, sliced
2 3/4 cups (21 fl oz) 600 ml water
1 beef bouillon cube (stock cube)
for the parsley dumplings
7/8 cup (100 g) self-raising flour
a generous pinch of salt
2 oz (50g) shredded suet
1 level tbsp chopped parsley
About 6 tbsp water
1. Cut out the tubes from the hearts with scissors or a sharp knife. Cut into slices and then into 1/2 in. (1.25cm) pieces. Coat in seasoned flour.
2. Melt the dripping in a saucepan and fry the hearts until brown on all sides.
3. Add the remaining flour and vegetables and fry for 3-4 minutes.
4. Stir in the water and crumbled bouillon cube and bring to the boil, stirring constantly. Cover with a lid, reduce the heat to simmer for 1 1/2 hours or until the hearts are nearly tender.
5. Taste and check seasoning.
Meanwhile prepare the dumplings:
1. Mix the flour, salt, suet and parsley in a bowl, then add sufficient water to make a soft dough.
2. Form into 8 balls. Place on top of the casserole, recover with the lid and continue cooking very gently for about 30 minutes or until well risen.
3. Turn into a warm serving dish and serve immediately.
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