| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Omani |
Meats, Romanian |
1 |
Servings |
INGREDIENTS
|
|
Lambs toung heart & liver |
|
|
Onion, large chopped |
| 1 |
T |
Bland lardsee note |
| 5 |
|
Slices dutch toastnote |
| 5 |
|
Eggs |
|
|
Parsley, to taste |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Parboil tounge and remove skin and any veins. Cut up lungs, heart,
toung and livers into small chunks; sautee onion in lardNOTE what they
call bland lard I would consider to be white, or refined top lard< add
meat and brown lightly. Chill. Grind up chilled meat and onions. Turn
into a bowl add the toastNOTE "Dutch Toast" I think is like a garlic
bread without the garlic, But I'd use stale garlic bread< add eggs,
chopped parsley, salt and pepper and mix well. Place lamb casing in a
greased baking dish, place mixture in casing and fold over edges. Bake
at 350 deg for one hour or until done. If you wish you may leave out
the casing and just make a meatloaf out of this, topped with rashers
of bacon and tomato sauce or salsa. One variation is to place the
meats in a pan with onion, carrot and parsley and boil until tender.
Remove from water, skin tounge and put meats through a food grinder.
Fry onions until transparent and add to meat mixture, with more
parsley, dill, salt and pepper, and eggs. Mix eggs in well. Another
variation is to take one egg, five tablespoons of flour, a walnut
sized hunk of butter and enough cold water to make a dough, cut the
flour, butter and egg together as for pie dough and roll out large
enough to cover bottom of casserole dish and encase meat mixture, fold
dough over top and prick several times with a fork. Bake as above.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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