Wash and slice three lamb's hearts, being careful to cut across the grain of the flesh. Brown these well in a stewpan with three tablespoonfuls of butter. Then add sufficient hot water to almost cover the meat. Season with a little pepper and salt, a couple of bay leaves, and two or three slices of lemon. Cover and simmer gently for one hour, frequently stirring, and if necessary, adding a little more water. When quite done remove the meat to a hot dish, thicken the gravy with a little flour, and pour it over.

This dish should be eaten as hot as possible, as the meat is less palatable when cold.