Stuffed sheep's hearts - Fyllt hjörtu
10-12 prunes (stoneless)
600-700 ml mixture of equal proportions water and milk
50 g butter
50 g flour
salt and pepper
Chop up the prunes and stuff the hearts with them. Sew closed. Melt the butter in a pan and brown the hearts in it. Sprinkle with salt and pepper, add the milk/water mixture and cook for 1-2 hours. Remove the hearts from the cooking liquid.
Make a paste of the flour and a little bit of cold water. Bring the cooking liquid to the boil and stir in the flour paste to make a sauce. Add sauce colouring if desired.
Cut the hearts into slices, and serve with the sauce on the side.