INGREDIENTS

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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