| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sheep's paunch |
|
|
Heart,lung,liver of sheep |
|
|
Salt |
|
|
White pepper |
|
|
Hot red pepper (cayenne preferred) |
| 1 |
lb |
Beef suet |
| 1/8 |
ts |
Nutmeg |
| 2 |
|
Onions, chopped |
| 6 |
oz |
Oatmeal, toasted |
| 3/4 |
pt |
Beef stock |
|
3 |
hours. |
INSTRUCTIONS
Clean the paunch thoroughly and then turn it inside out.
Boil the lung, liver and heart until tender. While you are doing this, put
the windpipe over the edge of the pot, draining into another receptacle.
Chop the meat extremely fine; grate the liver. Mix the meats with the
spices, onions, suet and oatmeal. Mix in the stock and then stuff into the
paunch.
NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra
room. Sew the paunch up and then prick it with a needle. Boil in water for
To reheat, wrap in foil and bake in the over for around 2 hours; since it
paunch could break, this will save the filling! --
Brad and/or Dri Los Angeles, California
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“God promises a safe landing, not a calm passage.”