15 large veal hearts 12 small onions

1 cup bacon or pork fat

2 tablespoons salt

3 peppers or pimentos 3 teaspoons whole spice 1 1/2 quarts stock 1 1/2 cups barley flour

Wash hearts; remove arteries and veins. Dredge with barley flour, and saute in hot frying pan in drippings until well browned. Be careful not to burn flour. Put hearts and fat from pan into tightly covered kettle; add sliced onions, peppers which have been seeded and sliced, seasonings, and stock. Cook slowly three hours in Aladdin or range oven.

Pour off stock, and thicken with flour which has been made smooth with cold water. Slice hearts; pour over them the hot sauce, and serve at once.