0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs Meats 4 Servings

INGREDIENTS

2 Sheep's hearts
1 Little stock
1 Onion; small/chopped
1 Rasher of bacon; chopped
4 tb Breadcrumbs
1 tb Chopped suet
1 ts Parsley; chopped
1 Lemon rind; 1/2; grated
1 Egg; beaten

INSTRUCTIONS

STUFFING
METHOD:  After washing the hearts, cut away the veins and gristle and
prepare the stuffing.  Just saute` the onion and bacon for a minute or two,
then add the rest of the ingredients and bind everything together with the
beaten egg.  Push the stuffing into the hearts and sew up. Put them in a
baking tin with a little stock and back for about 2 hours, basting often,
in a moderate oven 325^, or Mark 3. Serve with gravy and redcurrant jelly.
Serves 4 to 5, cooking time 2 hours. Source: The Ecomomy Cook Book of The
Daily Mirror, London
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?