Rinse the hearts and remove all unnecessary. Fry them in butter until all the liquid has evaporated.
Cut the carrots into strips, onion in half rings and fry in vegetable oil until tender.
Mix the frying with the hearts.
Pour in water and simmer under the lid for 30 minutes.
Then add milk, chopped herbs, season to taste, add flour, stir well and cook for another 5 minutes.
Serve hot with gravy.