I washed it gently, but thoroughly with salt water and patted it dry. It was then laid flat, chambers facing up, in an 11 x 9 pan.
In a large pan I cooked sliced leeks in 2 tbls bacon fat and crisps. Then in a medium sauce pot I added this to the bottom of the pot and pureed it smooth, adding a fist full of fresh dill as I smoothed it down. I then added 2 tbls of barley flour to thicken, and slowly beat in water to create a gravy.
In another pan I started 1 1/2 cups of barley pearls in three cups of water. Brought it to a boil and then turned it down low, covered and allowed to cook until all of the water was absorbed. I then blended the gravy in to the barley and poured it over the heart. It was then baked for 15 minutes at 400*.
I sliced it and served it with hearts of romaine and cucumbers with homemade ranch dressing made with herbs from our hanging garden.