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  1. Cut out the tubes from the hearts with scissors or a sharp knife. Cut into slices and then into 1/2 in. (1.25cm) pieces. Coat in seasoned flour. 
  2. Melt the dripping in a saucepan and fry the hearts until brown on all sides. 
  3. Add the remaining flour and vegetables and fry for 3-4 minutes. 
  4. Stir in the water and crumbled bouillon cube and bring to the boil, stirring constantly. Cover with a lid, reduce the heat to simmer for 1 1/2 hours or until the hearts are nearly tender. 
  5. Taste and check seasoning.

        Meanwhile prepare the dumplings: 

  1. Mix the flour, salt, suet and parsley in a bowl, then add sufficient water to make a soft dough. 
  2. Form into 8 balls. Place on top of the casserole, recover with the lid and continue cooking very gently for about 30 minutes or until well risen. 
  3. Turn into a warm serving dish and serve immediately.