I no longer remember what it was that inspired me to cook a couple of braised sheep's hearts last week, but I suspect that it may well have been reading Mme. Saint-Ange's detailed explanation of how to braise. To my disappointment, the sheep's hearts (probably lamb's hearts, from their size) were too small to stuff, so this week I bought a couple of decent-sized pigs' hearts, cut the internal walls to create a single cavity, and stuffed them with Paxo sage-and-onion stuffing, deliberately made on the dry side (off-topic : am I the only one to think that freshly-made raw stuffing is infinitely more tasty than the same thing once it has been cooked ?). I then prepared a bed of finely cut red onions and streaky bacon with beef dripping (cooked until the onions were really soft), added 3/4 pint of Knorr Corbell J