The heart must be cleaned from the fat and tendons and washed.
Pat dry and hollow out the inside. Rub with salt.
Cut the bacon into very thin strips and lard the outer walls of the heart with it. Place in a large enough bowl.
Heat about one-eighth l vinegar with tarragon leaves and pour over the heart. Cover and pickle for an hour.
Meanwhile, you can cook the stuffing.
Soak the bread roll. Finely dice the onion and garlic and fry them briefly in a little fat. Squeeze the bread. Add onion and garlic. Stir in the finely chopped kitchen herbs and spices.
Pour the filling into the pickled heart. Sew it up.
Heat some fat in a saucepan. Dust the heart with flour and fry it. Extinguish with hot clear soup. Cook for about 70 minutes.
Strain the sauce and stir in a little milk.
Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!
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